Linguine With Tuna and Sun-Dried Tomatoes

Ingredients

• 2 tablespoons basil strips fresh thin
• 3 oz olives black drained sliced canned
• 0.3 cup olive oil extra virgin 
• 4 oz feta cheese crumbled
• 3  garlic cloves minced
• 16 oz pasta 
• 0.3 cup pinenuts 
• 7 oz sun-dried tomatoes in oil

Equipment

• bowl
• frying pan

Directions

1. Prepare linguine according to package directions.
2. Drain tomatoes, reserving 2 Tbsp. oil.
3. Cut tomatoes into thin strips.
4. Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant.
5. Remove nuts from skillet.
6. Increase heat to medium, and saut garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.
7. Toss together tomato mixture, hot cooked pasta, tuna, olives, feta cheese, and basil in a large bowl.
8. Sprinkle with toasted pine nuts.