Linguine alla Carrettiere with Lemon Pepper Pasta

Serving Size:  4-6


1 lb. Pappardelle’s Lemon Pepper Linguine
3 tablespoons Bella Sol California EVOO
2 cloves garlic, finely chopped
8 oz. mushrooms, finely sliced
1 small chile pepper, finely chopped
4 oz. bacon, cut into small cubes
14 oz. canned Italian plum tomatoes, drained*
3 oz. canned tuna, well-drained
1 cup fresh Italian parsley, chopped

*Or use Pappardelle's Lemon Alfredo Sauce


  1. Heat olive oil in a large skillet over medium heat. Add garlic and chili pepper. When garlic begins to change color, add bacon. When fat begins to melt from bacon, add mushrooms and cook for 5 minutes. Add tomatoes. (*Or use Pappardelle’s Lemon Alfredo Sauce (11 oz.) in place of tomatoes.) Turn heat to low, and after cooking for an additional 15 minutes, add tuna and cook gently for 15 more minutes.
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and transfer to a heated pasta bowl.
  3. Add mushroom sauce to pasta bowl and toss lightly. Add parsley and serve at once.