Adapted from While the Pasta Cooks by Andrew Schloss.

recipe title=”Tuna, Hazelnuts, and Garlic Sauce” servings=”4″ difficulty=”easy” time= about 15 minutes”]

IMG_0239

 

Ingredients

  • 1 pound of pasta shells
  • 3 tablespoons extra-virgin olive oil
  • 1 cup skinned hazelnuts, chopped
  • 2 cloves garlic, minced
  • 1 6-ounce can of tuna packed in oil
  • 3 tablespoons chopped fresh dill
  • salt and pepper to taste

 

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the directions on package. Stir occasionally to prevent sticking.
  2. While the pasta cooks, heat 1 tablespoon of oil in a medium skillet over high heat, then reduce the heat and add the hazelnuts. Toss around in the pan for about 2 minutes. Remove from the heat and transfer to a serving bowl. Stir in the garlic, add the tuna with its oil and break into small pieces with a fork. Stir in the remaining olive oil, dill and salt and pepper.
  3. Drain the pasta and add to the bowl, toss it in the sauce and serve.

[/recipe]

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