Fettucini With Tuna and Black Olives

• 8 ounces fettuccine
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, -minced
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 1 cup chicken stock or 1 cup broth
• 1 (7 ounce) can tuna in water, drained and chopped
• 1 teaspoon dried oregano flakes
• 12 teaspoon hot pepper flakes (or to taste)
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 1 cup black olives
• 14 cup grated parmesan cheese
• 1 tomatoes, chopped
• 2 tablespoons chopped fresh parsley

1. In a large pot of boiling salted water cook fettucini till al dente.
2. While pasta is cooking .heat a skillet over medium heat and add oil.
3. saute onion and garlic until soft but not brown.
4. Meanwhile in a small bowl mix cornstarch and lemon juice, mix well, then add chicken broth or stock.add this mixture to the onions along with the tuna, oregano,pepper flakes salt and pepper --.
5. Stir until heated through and slightly thickened.
6. Drain pasta and add to sauce.
7. along with the olives, tomato and parsley.

fettuccine, olive oil, onion, garlic, lemon juice, cornstarch, chicken, tuna, oregano flakes, hot pepper, salt, ground black pepper, black olives, parmesan cheese, tomatoes, parsley

Taken from www.food.com/recipe/fettucini-with-tuna-and-black-olives-388239 (may not work)