Fiery Tubetti with Tuna and Black Olives

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Salt
  • 1 pound tubetti, or elbow macaroni
  • 1/4 cup olive oil
  • 2 cans (7 ounces each) tuna packed in water
  • 10 ounce package frozen petite peas, thawed
  • 1/4 cup lemon juice
  • 2 tablespoons green olive paste or pesto
  • 1/2 teaspoon dried red pepper flakes
Directions

Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, about 10 minutes.

Place olive oil, tuna, peas, lemon juice, olive paste and pepper flakes in a mixing bowl and mix well with a fork.

When pasta is cooked, drain it thoroughly and return it to the pot, off heat, add tuna mixture to the pot and toss to combine; cover the pot and let mixture sit for a minute to heat through. Season to taste with salt and more pepper flakes if you wish.

Leftovers are delicious served as a salad with mustard mayonnaise dressing or with a vinaigrette; chopped fresh tomatoes are a nice addition as would be chopped fresh parsley.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

    Recipe courtesy of Emeril Lagasse