Fettuccine Fredde Recipe

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   For more flavor, use red garden vine-ripened tomatoes.

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   If these are not available, diced canned tomatoes may be substituted.

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   Do not choose under-ripe orange packaged varieties for this dish.

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   Cook fettuccine according to package directions (al dente) - don't overcook.

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   Toss with a few drops of extra virgin olive oil or possibly butter to coat and refrigeratein refrigerator for at least 1 hour (or possibly overnight).

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   Hot the extra virgin olive oil in a skillet over low heat.

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   Add in garlic, pine nuts, red pepper flakes and minced basil and cook for about 5 min, not allowing garlic to brown.

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   Remove from heat and allow to cold.

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   Combine mix from skillet with cool fettuccine in a large bowl.

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    Stir in tuna, pimento, olives, parsley and wine vinegar.

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    Season with salt and pepper, to taste.

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    For each serving, select a large flat lettuce leaf (or possibly several, if needed) and arrange on dish with a few slices or possibly red, green or possibly yellow pepper (or possibly more than one color if you have them) and a few slices or possibly Tbsp.

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    of tomato.

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    This fresh and colorful dish is quick to prepare and a great choice for warm Summer nights.

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    Portions of the recipe (the fettuccine) can be prepared up to a day in advance.

* Per serving · 4 servings · Values may vary.