Fettuccine With Tuna and Fresh Tomatoes

• 12 ounces fettuccine or 12 ounces other long pasta
• 1 tablespoon butter
• 3 garlic cloves, minced
• 12 teaspoon dried basil
• 12 teaspoon dried thyme
• 1 pinch hot pepper flakes (or to taste)
• salt
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 lemon, zest of, grated
• 2 (6 ounce) cans chunk light tuna, drained
• 4 small plum tomatoes, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 14 cup black olives (whole or chopped) or 14 cup green olives (whole or chopped)
• 1 12 cups fresh basil, chopped

1. In a large pot of boiling, salted water, cook fettuccine for 10 minutes or according to package directions, until tender; drain well.
2. Meanwhile, in a saucepan, melt butter over medium-low heat.
3. Add garlic, dried basil and thyme, hot pepper flakes and salt; saute for 1 minute or until softened.
4. Whisk flour into milk and stir into saucepan with lemon zest.
5. Increase heat to medium and bring to a boil, whisking constantly for 2-3 minutes, or until sauce is thickened., Stir in tuna and tomatoes and heat through.
6. Remove from heat; stir in lemon juice and season to taste with salt.
7. Divide pasta among shallow serving bowls and spoon sauce over top; sprinkle with olives and fresh bail.
8. COOKING TIP: Look for Italian tuna packed in olive oil for a deeper tuna flavor.
9. FOR THE ADVENTUROUS: Replace tuna with 4oz cooked smoked salmon and add 1 tsp crushed pink or green peppercorns with garlic or 2 tablespoons drained capers with tomatoes.

long pasta, butter, garlic, basil, thyme, hot pepper, salt, flour, milk, lemon, chunk light tuna, tomatoes, lemon juice, black olives, fresh basil

Taken from www.food.com/recipe/fettuccine-with-tuna-and-fresh-tomatoes-340349 (may not work)