Recipe - Red Pepper Fettucine with Tuna and Black Olives

Back to Section Index		Cookbook Recipes
Title:		Red Pepper Fettucine with Tuna and Black Olives
Author:		Georgia Gates (Keith's Daughter)
Ingredients:		3 T Olive oil 2 Shallots, finely chopped 3 Scallions e/green tops, chopped 12 large fresh Basil Leaves, finely shredded 20 pitted Kalamata Olives 1 can Tune packed in Water (substituted for packed in oil) Zest of 1 Lemon 2 tsp fresh Lemon Juice salt and freshly ground pepper 3/4 lb Red Pepper Fettucine
Method:		In a large sauce pan, saute shallots and scallions in olive oil until translucent, about two minute. Stir in lemon zest. Add basil, olives, tuna and lemon juice. Season to taste with salt and pepper and stir until well heated. Set aside and cover to keep warm. Meanwhile bring a large pot of water to a rolling boil over high heat. Add paste and some salt and boil until al dente. Drain pasta and add to tuna-olive mixture. Toss well and briefly reheat for serving.
To Serve:		Serve with tossed salad greens with ripe tomatoes and a crusty bread. Serves four.