Linguine with Tuna and Green Beans

From Italian pure and simple, by Clifford A. Wright

¼  c. extra virgin olive oil
1 garlic clove, finely chopped
6 oz. water-packed tuna, drained
¼ c. loosely packed fresh oregano leaves, finely chopped
Salt and freshly ground black pepper to taste
½ lb. linguine
½ lb. green beans, trimmed and cut into ½ in. lengths

 In a large skillet or casserole, heat the olive oil over medium-high heat with garlic, tuna, and oregano.  Once it begins to sizzle, cook for two minutes then remove from heat.  Season with salt and pepper.

Meanwhile, bring a large pot of abundantly salted water to a rolling boil and add the pasta.  After 5 minutes, add the green beans and continue cooking; drain when pasta is al dente.  Add the pasta and beans to the tuna mixture and toss until well coated; serve immediately.


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