Rosemary Lemon Pepper Linguini with Tuna Meatballs

What better to combine with a wild pasta then an out of the ordinary meatball? This recipe combines our Pastamore Gluten-free Lemon Pepper Linguini with tuna meatballs. The meatballs can be made in two ways, either in the food processor or simply mixed together in a bowl. The food processor will give a tighter texture that you might expect with a regular meatball while the other may end up looking a little free form. Either way, this recipe combines great flavors for a nice change of pace.

Ingredients:
1 12 oz package - Pastamore Gluten-free Lemon Pepper Linguini
2 5 oz cans - tuna, in water
1/2 cup - bread crumbs
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
1 - egg, lightly beaten
1/8 tsp - black pepper
1/4 tsp - salt

1. Preheat oven to 400ºF. While oven is heating, drain tuna and combine in mixing bowl or processor with egg, bread crumbs, black pepper, and 1/2 Tbsp Pastamore Rosemary with Roasted Garlic Dipping Oil. Mix until all ingredients are evenly incorporated. Lightly grease a baking dish and form tuna into balls. Place into oven and cook until internal temperature of 135ºF is reached.

2. While meatballs are cooking bring a large pot of water to a boil. Add the Pastamore Gluten-free Lemon Pepper Linguini and cook until al dente. Drain using a colander and rinse throughly. Return to the pot and mix in the remaining Pastamore Roasted Garlic with Rosemary Dipping Oil.

3. Season the pasta to taste with salt.

4. Plate the pasta and top with the tuna meatballs.