6 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 cup pine nuts
1 cup diced tomatoes
1 lb. fettuccine, cooked and drained
1 cup tuna in olive oil
pinch of red hot pepper flakes
1 red pimiento, chopped
4 tablespoons fresh basil, chopped
1-2 tablespoons ripe black olives, sliced or chopped
2 tablespoons fresh parsley, minced
1 tablespoon red wine vinegar
sea salt and pepper, to taste
slices of fresh red or green bell pepper (to garnish)
lettuce leaves, for serving

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