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
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!
Serves 4-6.
