* Exported from MasterCook *
Moroccan Tapenade with Tuna for Pasta
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pitted green olives -- a couple of handfuls
2 tablespoons capers -- drained
1 can tuna -- drained
2 cloves garlic
1 teaspoon cumin
freshly ground black pepper -- to taste
olive oil -- as necessary
To serve: -- cooked pasta
Boil water for pasta, and cook it.
Meanwhile, in a food processor, combine a couple of handfuls of pitted
green olives (cured, not the pimento stuffed green cocktail olives), a few
tablespoons of capers, a drained can of tuna, a couple of cloves of
garlic, a teaspoon of cumin, freshly ground black pepper to taste, and
olive oil as necessary to get a coarse paste.
Put the tapenade in a bowl; drain the pasta, reserving some of the cooking
water. Add the pasta to the tapenade, tossing to coat; add pasta water or
olive oil as needed to make a sauce.
Serves 4
AuthorNote: European tuna, packed in oil, is essential here.
ChupaNote: Add fresh parsley, cilantro, and mint leaves with the olives.
When tossing with the pasta, sprinkle generously with red pepper flakes.
Cuisine:
"Moroccan"
Source:
"Mark Bittman's Kitchen Express by Mark Bittman, Simon & Schuster,
2009"
S(Formatted by Chupa Babi):
"March 2012"
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Per Serving (excluding unknown items): 105 Calories; 6g Fat (49.6%
calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 352mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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