Ingredients
- 1/2 cup sun-dried tomatoes
- 1/2 cup hot water
- 1 pound whole wheat linguine
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 large head of escarole (1 pound), trimmed and coarsely chopped
- Salt and freshly ground pepper
- One 6-ounce can imported tuna packed in oil, drained and flaked
- 1/4 cup pitted kalamata olives, coarsely chopped
Description
Food & Wine
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