Monday, July 29, 2013

Spicy Mediterranean Linguine With Tuna

Summer is a great time to try out new recipes – you hopefully have a little more time to spend in the kitchen and have more opportunities to host friends and family! Celebrity Chef Fabio Viviani (Top Chef All Star and Fan Favorite) has created some great summer recipes for Bertolli Olive Oil.

Spicy Mediterranean Linguine With Tuna
Prep Time: 10 minutes
Cook Time: 8 minutes

2 Tbsp. Bertolli® Classico™ Olive Oil
4 cloves garlic, sliced
1 tsp. red pepper flakes
½ cup pitted kalamata olives, chopped
2 Tbsp. drained capers
2 Tbsp. chopped pecans
1 can (5 oz.) tuna packed in water, drained
12 ounces linguine, cooked and drained
¼ cup torn fresh basil leaves
1 Tbsp. Bertolli® Extra Virgin Olive Oil

Heat Bertolli Classico Olive Oil in 12-inch nonstick skillet over medium heat and cook garlic and red pepper flakes 1 minute. Add olives, capers and pecans and cook 2 minutes. Stir in tuna. Add cooked linguine; toss to coat. Add basil and Bertolli Extra Virgin Olive Oil and cook until linguine is heated through, about 2 minutes. Season with salt and ground black pepper. Serve, if desired, with crusty Italian bread or side salad.

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