Romano’s Macaroni Grill Partners With Share Our Strength’s No Kid Hungry

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1 in 5 children in America struggle with hunger, and Romano’s Macaroni Grill is helping against this battle.

Romano’s Macaroni Grill, in partnership with Share Our Strength‘s No Kid Hungry, is embarking on a national campaign to share ONE MILLION meals with kids in need. Through Share Our Strength’s No Kid Hungry campaign, $1 can help connect a child facing hunger. This amount is based on the individual experiences of Share Our Strength’s grant recipients and is provided to illustrate how community investments can be used to end childhood hunger. For every share or tag, Romano’s Macaroni Grill will help connect 1 meal to a kid in need.  Up to 150,000 shares, tags and blog posts. Share Our Strength is a non-profit 501c3 organization. For more information, visit nokidhungry.org.  Share a recipe and help connect children with meals today.  My favorite Italian recipe is listed below.

photo credit: Food Network

Linguine with Tuna Puttanesca

Ingredients

• Sea salt
• 1-12 ounce package linguine
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 3 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can plum tomatoes
• 5 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Next, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Add tomatoes into the skillet and crush with a wooden spoon. Reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil if desired.

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