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Monday, March 2, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • Extra virgin olive oil
  • 2 large red onions
  • 4 medium tomatoes
  • 1 TBS chopped fresh rosemary
  • Pinch of red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 can chickpeas, drained
  • 1/3 cup chopped olives
  • 1 lb. good canned tuna drained
  • 2 or 3 handfuls of fresh arugula
  • Salt to taste
  • Freshly grated Romano or Parmesan cheese
  • 12 oz pasta, your choice, prepared according to package directions
Add about 1/4 cup olive oil to large skillet over medium-low heat. Thinly slice onions, add to pan and cook until caramelized. Next dice tomatoes and add them, rosemary, pepper flakes, red wine vinegar and chickpeas. Taste and add salt if needed. Cook until tomatoes lose their shape. Add tuna, being careful not to breakup too much and finally the arugula. Immediately toss with pasta and serve with grated cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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