Linguine with Tuna, Olives, and Tomatoes

Ingredients

• 3/4 pound whole-wheat linguine
• 12 pimento-stuffed green olives
• 4 garlic cloves
• 2 tablespoons capers
• 1 chopped serrano chile
• 3 tablespoons olive oil
• 1 cup canned crushed tomatoes
• 1 can (6 oz.) oil-packed albacore tuna (look for pole- or troll-caught), drained
• Chopped parsley
• Salt to taste

Preparation

1. 1. Cook pasta as package directs, reserving 1/2 cup cooking water.
2. 2. Meanwhile, in a food processor, pulse olives, garlic, capers, and chile into a paste.
3. 3. In a large frying pan over medium heat, cook paste in olive oil, stirring, until slightly thickened. Add tomatoes, tuna, drained pasta, and reserved cooking water. Cook and stir a few minutes to blend flavors. Add parsley and salt to taste.
4. Note: Nutritional analysis is per serving.