Think you can’t cook? Think again! I saw this on The Food Network and gave it a whirl. They were not kidding about UNDER 15 MINUTES TIL DINNER TIME! And that even the “non chef” can whip this puppy up! I substituted Quinoa pasta. You can use Brown rice pasta as well. Both are Gluten Free options! Also I tend to use water in my pan often in place of oil, but the option is yours! Check it out! It’s Linguine with Tuna Puttanesca! It’s a great meal during a training weekend! And has a nice dollop of sodium to boot! Personally I love just about anything with kalamata olives! DELICIOUS!!!!!!!!!!!!!
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
1 28-ounce can San Marzano plum tomatoes
4 basil leaves, torn, plus more for garnish
1 5-ounce can albacore tuna, packed in olive oil
Freshly ground pepper
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.
Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g
UNTIL NEXT TIME…..I ENCOURAGE HARD TRAINING and PROPER REST combined with SUPERB NUTRITION! Leave the competition in the dust …….