For more flavor, use red garden vine-ripened tomatoes. If these are not available, diced canned tomatoes may be substituted. Don't choose under-ripe orange packaged varieties for this dish.
Cook fettuccine according to package directions (al dente) - do not overcook. Toss with a few drops of olive oil or butter to coat and chill in refrigerator for at least 1 hour (or overnight).
Warm the olive oil in a skillet over low heat. Add garlic, pine nuts, red pepper flakes and chopped basil and cook for about 5 minutes, not allowing garlic to brown. Remove from heat and allow to cool.
Combine mixture from skillet with cold fettuccine in a large bowl. Stir in tuna, pimento, olives, parsley and wine vinegar. Season with salt and pepper, to taste.
For each serving, select a large flat lettuce leaf (or several, if needed) and arrange on dish with a few slices or red, green or yellow pepper (or more than one color if you have them) and a few slices or tablespoons of tomato.
This fresh and colorful dish is quick to prepare and a great choice for hot Summer nights. Portions of the recipe (the fettuccine) can be prepared up to a day in advance.
Submitted by: CM
