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from "Monday-to-Friday Pasta" by Michèle Urvater

For this ideal summer recipe, you don't have to bother with anything more than boiling the pasta. Serve the dish either at room temperature or chilled, as you wish. It is a snap to make, it is delicious, and you can vary the type of canned fish.

Makes: 4 to 6 servings
Time: 25 minutes
 Monday-to-Friday Pasta

1/2 pound rotelle (wagon wheels), fusilli, or penne
1/4 cup olive oil
1 package (10 ounces) frozen corn, thawed
1 jar (6 or 7 ounces) roasted sweet red peppers or fried sweet peppers with onions
2 cans (7 ounces each) salmon or tuna, drained, or 1 can (15 ounces) mackerel, drained
1/2 teaspoon dried red pepper flakes
1/4 cup mayonnaise (optional)

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1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, in a large mixing bowl, combine the olive oil, corn, sweet peppers, fish, and red pepper flakes. Mix together with a wooden spoon until the fish is flaked and the ingredients are thoroughly combined.
3. Drain the pasta and add it to the mixing bowl. Toss well and serve immediately.
4. Or cover and refrigerate until serving time. Just before serving, stir in the mayonnaise (if using) and adjust the seasoning.

Buy The Ingredients Use Salmon Use Fresh Corn
Product nutrition and information
 Quantity Ingredients Est.Price
  De Cecco Fusilli - $2.09/ea

  Cascadian Farm Organic Sweet Corn - $2.59/ea
Roasted Red Peppers - $4.99/lb
  Starkist Solid White Albacore Tuna in Water - $1.99/ea
You May Already Have
  Morton Regular Salt - $0.89/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $14.49/ea
 25fl oz
  FreshDirect Crushed Chili Peppers
This product is currently unavailable.
  Hellmann's Real Mayonnaise - $3.69/ea
 15fl oz
Estimated Total:  
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