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Linguini with Tuna and Calamata Olives

  • 1 lb. linguini
  • 2 Tbsp. olive oil
  • 1 red onion, chopped fine
  • 2 cloves garlic, chopped fine
  • 16 oz. fresh tuna, cut into 1/2" cubes
  • 1 can chopped Italian tomatoes
  • 2 tablespoons tomato paste
  • 3/4 cup pitted calamata olives
  • 3 Tbsp. capers, drained and rinsed
In an 8-qt. pot, boil 6 quarts of water. It is not necessary to salt the water. Add the pasta and boil until tender.

In a sauté pan, add 2 Tbsp. of the olive oil, the garlic and onions. Sauté for 3-4 minutes until the onion becomes translucent. Add the tuna and cook for 1 minute, stirring gently. Add the tomatoes, tomato paste, olives and capers. Over medium heat, cook for 4-5 minutes or until the sauce is piping hot. If the sauce begins to become too thick, add 2 to 3 additional Tbsp. of tomato sauce.

Source:
Sonia Choquette, Ph.D. and Patrick Tully. Choquette is an intuitive, spiritual teacher, and author of "True Balance," "The Psychic Pathway," "Your Heart's Desire" and "The Wise Child." She selected this recipe for its sensuality and ability to "bring us back to the experience of being alive."


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