Linguine with Escarole, Tuna and Sun-dried Tomato Sauce
- 1/2 cup sun-dried tomatoes
- 1/2 cup hot water
- 1 pound whole wheat linguine
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 large head of escarole (1 pound), trimmed and coarsely chopped
- Salt and freshly ground pepper
- One 6-ounce can imported tuna packed in oil, drained and flaked
- 1/4 cup pitted kalamata olives, coarsely chopped
- In a microwave-safe bowl, combine the tomatoes with the water, cover and microwave for 2 minutes.
- Let sit for 5 minutes, then transfer to a mini food processor and puree.
- Cook the linguine in a large pot of boiling salted water until al dente.
- Reserve 1 1/2 cups of the cooking liquid and drain the pasta.
- In a large, deep skillet, heat the oil until shimmering.
- Add the garlic and crushed red pepper and cook over high heat for 30 seconds, until fragrant.
- Add the escarole, season with salt and pepper and cook, tossing, until wilted and just beginning to brown in spots, about 4 minutes.
- Add the tomato puree and 1 cup of the reserved pasta cooking liquid.
- Add the pasta and cook, tossing frequently, until coated with a thick sauce, about 1 minute.
- Add more of the pasta cooking water if necessary.
- Stir in the tuna and olives, season with salt and pepper and transfer to a large bowl.
- Serve right away.
tomatoes, water, whole wheat linguine, extravirgin olive oil, garlic, red pepper, head of escarole, salt, olives
Taken from www.foodandwine.com/recipes/december-2007-linguine-with-escarole-tuna-and-sun-dried-tomato-sauce (may not work)