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Source: The Working Family's Cookbook

Linguine with Tuna
The smoky flavor of roasted peppers and the hot pepper flakes give this dish a unique taste.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
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2 large red bell peppers, or 7 oz. jar roasted red bell peppers, drained and rinsed
3 tablespoons pine nuts
1/4 cup olive oil
1 medium-size red onion, chopped
2 medium-size cloves garlic, chopped
1/4 teaspoon hot red pepper flakes
1 tablespoon chopped marjoram, or 1 teaspoon dried marjoram
1 (6-ounce) can tuna, preferably packed in oil, drained
2 tablespoons lemon juice
1 tablespoon capers
3 tablespoons chopped parsley
12 ounces linguine

If using fresh peppers, heat the broiler and broil them until charred. Put them in a bowl and cover tightly with plastic wrap. When cool enough to handle, stem, seed and peel them. Cut fresh or jarred roasted peppers into 3/4- to 1-inch-wide strips, and then each strip into 1 1/2-inch lengths.

Bring a large pot of water to the boil for the pasta.

Heat a medium frying pan (without oil) over medium-high heat. Add the pine nuts and cook, shaking the pan, for about 2 minutes until the nuts are lightly browned and fragrant. Watch them closely; once they begin to brown they will burn quickly. Remove the nuts from the pan.

Reduce the heat to medium and add the oil to the pan. Add the onion and cook for about 5 minutes until softened. Add the garlic and red pepper flakes and cook for 1 minute. Add the peppers and marjoram and cook for 3 to 4 minutes until the peppers are heated through and the flavors are blended. Season to taste with salt.

Break up the tuna into a serving bowl. Add the lemon juice, capers and parsley.

Add salt to the boiling water and then the pasta and cook for 8 to 10 minutes until the pasta is tender. Drain and add to the serving bowl along with the pepper mixture. Toss the pasta until coated with the sauce. Sprinkle with the pine nuts and serve.

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Lots of lemon juice makes this chicken moist and delicious.
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This is a good dish to serve for a special occasion.
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