Josephine's Tuna Pasta Salad
Chef Frank Pellegrino Shares His Wife's Recipe
Frank Pellegrino of New York's famous Rao's restaurant, joined Good Morning America to share the latest recipes from his new book, "Rao's: Recipes From The Neighborhood." For more information on Rao's, go to www.raos.com
Josephine is my wife. We were both born and raised in East Harlem and we both went to grade school at Our Lady Queen of Angels on 113th Street. It is also the church where we were married. Josephine is a stickler for fresh ingredients and shops every day for what she's going to cook that night. I might also add that when she is not cooking, she is cleaning. I have the cleanest house in America.
Ingredients
Cooking Directions
Put the cooked pasta in a large mixing bowl.
Add the tuna with its oil, the onion, capers, olives, tomatoes, olive oil, lemon Juice, and salt and pepper and toss to combine.
Serve.
Recipe Summary
Main Ingredients: tuna, rotelle or elbow pasta, olives, tomatoes
Course: Appetizer/Starter, Dinner, Lunch, Main Course, Party Platter, Pasta, Salad, Side Dish
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