This is a wonderful pasta recipes – Spicy Tuna Linguine with Garlic and Pine Nuts


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

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.


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
Subscribe and let’s get cooking!!

Similar Articles

Most Popular

If you don’t have this in your pantry, you should – Almond and Raspberry Friands

Ingredients: 1 cup almond flour 1 2/3 cup confectioners sugar 3/4 cup all purpose flour scant 1 teaspoon baking powder, sifted 1 teaspoon vanilla bean paste 5 egg whites 9 tablespoons...

Tender, flavorful Pesto Veal Meatballs

Makes 4 servings, about 24 meatballs INGREDIENTS 1 pound ground veal 1/3 cup panko bread crumbs 1/3 cup cream of rice dry cereal 1/4 cup milk 1 egg 1/4 cup pesto Additional...

In our opinion, these ARE worth the time – Homemade Frango minty chocolate truffles

INGREDIENTS 1 1/3 cups powdered sugar 2 sticks butter 1 egg 1 tsp vanilla 1 cap mint extract 1 12 ounce package chocolate chips Dipping Chocolate (like those discs Wilton sells...or...

Super Bowl Snacks – No mess, no fuss. Easy to take on the road too.

Ingredients: 1 lb. sausage, your choice  ( allow it to sit at room temperature for about 30 minutes) 12 ounces of sharp cheddar cheese, finely grated 3...

Pumpkin Swirl Cheesecake – That’s a dessert!

Crust: 2 cups crushed gingersnaps 1/2 cup finely chopped pecans 6 tablespoons melted butter Stir together and press into the bottom of a 9 inch spring-form pan. Filling: 3 pkgs....

Speedy Meatball Stew – a quick and easy weeknight meal

INGREDIENTS 1 cup long grain rice 16-20 oz. frozen mixed vegetables 24 already-cooked meatballs (thawed if frozen) 2 teaspoons olive oil 1 large onion, chopped 1 clove garlic, minced 1 14...

Mango Mousse – Looks absolutely delicious and yummy

By : @_spice.fusion INGREDIENTS 1 cup milk 1/4 cup or less condensed milk ( depending on how sweet you want) 2 mangoes cut in cubes 1/2 cup fresh cream...

Break up cornbread in bowl. Bread Dressing

DIRECTION Plain white bread, dried and cut into 1 in. cubes 1 bag of seasoned stuffing mix 2 cups of onion and 2 cups of celery sautéed...