Cold Fettucine with Tuna

This is just a simple old pasta dish that I've made for 20 years or more. Perfect for this long Labor Day weekend. It goes with everything.

Serves 4
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1 pound fettucine
6 tablespoons olive oil
2 cloves garlic, minced
2 ounces pine nuts
1 cup peeled, seeded, and chopped tomatoes
1 cup canned tuna, in chunks and drained
1/2 red sweet pepper, cut into thin strips
6 black olives, chopped
1 tablespoon chopped parsley
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
Parsley for garnish

Cook the fettucine until it is al dente according to package directions. Drain

In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.

Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.