Linguine with Sicilian Tuna Marinara -- Recipe from Rachael Ray

3 Tablespoons Extra virgin olive oil
4 cloves garlic minced
A couple shakes crushed red pepper flakes
1 can - 12 oz. Albacore tuna, packed in water, drained and broken up with a fork
1 can (28 oz.) crushed tomatoes
A palmful chopped fresh flat-leaf parsley
1 pound linguine, cooked al dente

In a deep skillet, heat olive oil, garlic, and crushed red pepper over medium heat until garlic speaks. Add tuna meat and sauté until tuna is completely flake and warm through. When the bottom of the pan is covered with nice fishy mush, add
crushed tomatoes and the chopped parsley. Heat through and reduce heat to low until pasta is cooked and drained. Dump cooked linguine into the pasta and toss thoroughly with sauce. Turn out onto a serving dish or serve right from the hot pan
with crusty bread and a green salad. Feeds 4


Note: I use a lot of recipes from Rachael Ray. I chose this one in particular because it was surprisingly delicious, doesn't require many ingredients and is very affordable. If you keep these few items stocked in your pantry you will always be
ready to serve those unexpected dinner guests.