Years ago, I discovered the culinary joy of canned tuna packed in olive oil. I love the meaty texture that flakes to perfection. There’s not a hint of mushy wateriness. It can be a delicious protein element in pasta dishes. In this recipe, it teams with orecchiette, that small, round pasta with a concave shape.
Comment on Recipe: Canned tuna is a key ingredient in this tasty pasta dish
Cathy Thomas, South Florida Sun-Sentinel
Thu, 07/11/2024 - 12:54pm
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