My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, September 1, 2012

Cold Fettucine with Tuna

This is just a simple old pasta dish that I've made for 20 years or more. Perfect for this long Labor Day weekend. It goes with everything.

Serves 4
print recipe

1 pound fettucine
6 tablespoons olive oil
2 cloves garlic, minced
2 ounces pine nuts
1 cup peeled, seeded, and chopped tomatoes
1 cup canned tuna, in chunks and drained
1/2 red sweet pepper, cut into thin strips
6 black olives, chopped
1 tablespoon chopped parsley
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
Parsley for garnish

Cook the fettucine until it is al dente according to package directions. Drain

In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.

Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.


  1. this sounds so good. i am so hungry right now i could go for a big bowls of this right now.

  2. We just bought the Pres can make Alfredo!!!...:)JP


Note: Only a member of this blog may post a comment.