Yesterday I made a variation of Linguine with Tuna and Sun-Dried Tomatoes from the February addition of Southern Living. Sounds pretty glamorous for a Tuesday afternoon, right? It is my new favorite “easy dish”.

Cook linguine until done, but still firm.

I used cherry tomatoes, cut into quarters, rather than sun-dried tomatoes.

Cut olives into quarters. And for you olive lovers – go ahead and help your self to some while you cut, I know I did!

Have your canned tuna on hand.

In skillet, saute minced garlic in olive oil.

Add tuna, stirring to keep from browning, but heating through.

Add tomatoes and olives. Heat through.

Drain pasta and add.

Finished product:

I made some simple garlic bread, using Nature’s Own Double Fiber bread (only 1 Weight Watchers point for 2 slices! :)).

I scored an amazing deal at Fareway on fruit (just one more reason why I love them); added a salad and presto! a delicious but easy lunch.

On a side note: Shirley got this new Pampered Chef can opener. I’m sure it’s amazing, but I have yet to figure it out. This is what I continually do to every can:

Which means, I’ll be sticking with the trusted camping opener, until my blonde brain can figure it out.

Bon Appetit!