INGREDIENTS
1 tablespoon olive oil
4 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 teaspoon crushed red pepper
1 can diced tomatoes
1 can (14 1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
9 oz. uncooked linguine, dry or fresh
1 can (12 ounces) water packed tuna, drained and chunked
1/3 cup chopped fresh cilantro
1/3 cup toasted pine nuts or almonds
METHOD
In 12-inch skillet, heat olive oil over medium-high heat; saute garlic, mushrooms, onion and red pepper until golden brown. Add tomatoes, chicken broth, salt and black pepper; bring to a boil.
Separate uncooked linguine into strands; place in skillet and spoon sauce over. Reduce heat to simmer; cook, covered, until cooked through. About 4 minutes for fresh, 10 or more for dry. Toss gently; add tuna and cilantro and toss again. Sprinkle with pine nuts.
Makes 6 servings.
DIRECTIONS
So to begin, I minced 4 cloves of garlic, chopped 1/2 cup of onion, and sliced 2 cups of mushrooms.
I tossed that into a skillet heated with a tablespoon of olive oil and added… 
1/2 teaspoon of crushed red pepper flakes. Cook the mushroom mixture until golden brown.
Then I measured about 14 oz. of chicken broth and added it to the skillet with 
a can of diced tomatoes.
I brought that to a boil and threw in the linguine. Give it a stir to make sure that the pasta strands are all separated. Then, reduce the heat, cover and cook until your pasta is tender.
Add the can of drained tuna and stir to combine.
Oh, and don’t forget the fresh, chopped cilantro. I love cilantro!
Serve it topped with toasted pine nuts. You can’t really see them in this picture. I accidentally stirred them in before I remembered to take the shot. Oops. I love this pasta. I’m thrilled that there are leftovers for lunch tomorrow. Seriously. I’m not just saying that. Canned tuna. Hmm. Impressive.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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