Ingredients
1lbfresh linguine
½cupoil packed sun dried tomatoes,drained, plus 3 tbsp reserved oil from the jar
1clovegarlic
¼cupkalamata olives,pitted, coarsely chopped
2tbspchives,snipped
6ozimported tuna,(1 can), packed in olive oil, drained and flaked
red pepper,crushed
Preparation
In a large pot of boiling salted water, cook the linguine for about 5 minutes until al dente. Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to a large bowl.
In a mini food processor, pulse the sun-dried tomatoes with the reserved oil and the garlic until finely chopped. Add ½ cup of the pasta cooking water and pulse to blend.
Add the sauce to the pasta along with the olives, chives, tuna, and the remaining cooking water. Season with crushed red pepper and toss well.
Serve immediately. Enjoy!
