A pasta recipe perfect for the hectic season

This holiday season seems busier than ever with working from home, helping with schoolwork and trying to make things festive. Here’s a quick survival dinner. Most of the ingredients you may have on hand. I used fresh fettuccini. I keep some in my freezer for quick meals, but you can use any type of pasta.
Add red bell peppers cut into cubes to a bag of prewashed salad for a colorful holiday salad.
HOLIDAY PASTA WITH TUNA SAUCE
1/4 lb. fresh fettuccini
2 c. reduced-sodium canned diced tomatoes (drained)
4 T. tomato paste
2 t. minced garlic
1/4 c. fresh basil leaves
6 oz. canned white-meat tuna packed in water
10 pitted black olives, cut in half
2 t. olive oil
Salt and freshly ground black pepper
1/4 c. grated Parmesan cheese
Heat 3 to 4 quarts of water in a large saucepan over high heat. When it boils, add fettuccini and cook 3 minutes or according to package instructions.
While water is coming to a boil, mix tomatoes, tomato paste, garlic, basil and tuna together in a large bowl. Make sure all the ingredients are blended together. Stir in the olives, olive oil and add salt and pepper to taste. When the pasta is cooked, drain and add to the bowl. Toss well. Divide between two dinner plates and sprinkle cheese on top. Makes 2 servings.
SALAD WITH RED BELL PEPPER
4 c. washed, ready-to-eat salad
2 red bell peppers cubed (about 2 c.)
4 T. reduced fat oil and vinegar dressing
Place salad in a bowl and add the red bell peppers and dressing. Toss well. Makes 2 servings.
(Recipes by Linda Gassenheimer.)
— Tribune News Service
 
 

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