Upscale Canned Tuna for Dinner

By Joanne Maggi

Ingredients:

• ¼ cup Garlic Gold^® Oil
• 2 tablespoons Garlic Gold^® Nuggets
• 1 teaspoon red pepper flakes (optional)
• ¼ cup capers, drained
• ¼ cup chopped Kalamata olives or other cured olive
• ½ cup dry white wine (or chicken broth in a pinch)
• 12 ounces solid white tune, drained well
• 1 pound penne, fusilli, or any other pasta you like, cooked and then drained, with ¼ cup of the cooking water reserved
• Sea Salt and freshly ground pepper to taste

Instructions:

Heat Garlic Gold^® Oil, red pepper flakes, capers, and olives in large skillet on medium heat, stirring frequently, for 2 minutes. Add wine and simmer for about 1 minute. Add tuna and cook, stirring frequently, until tuna is heated trhough, about 1 minute. Add cooked pasta and reserved cooking water; season with salt and pepper to taste. Sprinkle Nuggets on top for signature crunch!

Yield:

Serves 4-6