Pasta con il tonno (pasta with tuna)
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Pasta con il tonno (pasta with tuna)
  Pasta    Tuna    Italian    Seafood  
Last updated 6/12/2012 12:48:34 AM. Recipe ID 9688. Report a problem with this recipe.
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      Title: Pasta con il tonno (pasta with tuna)
 Categories: Italian, Pasta, Seafood
      Yield: 4 Servings
 
      2 tb Olive Oil
      1    Red Chile -- dried
     10 ml Garlic -- cut in half
     28 oz Tomatoes can
           Salt
      1 lb Pasta -- cooked
 12 1/4 oz Tuna can -- drained
           Parsley -- chopped
 
  Heat oil in saute pan and cook chile and garlic few minutes. Cool
  slightly, then addtomatoes and salt to taste. Cook 10 minutes.
  Meanwhile, cook pasta according to directions on package. Add tuna to
  tomato mixture and simmer few minutes to heat through. Remove chile
  and garlic. Pour sauce over drained pasta. Garnish with chopped
  parsley. Makes 4 servings. Each serving contains about:  695
  calories; 708 mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams
  carbohydrates; 42 grams protein; 1.47 grams fiber. NOTE: Romans
  prefer canned tomatoes when fresh tomatoes are out of season and
  flavorless. When tomatoes are in season, substitute an equivalent
  amount for the canned tomatoes. A true Roman chooses spaghetti or
  rigatoni shapes of pasta. Small children are served farfalla (bow- or
  butterfly-shaped) pasta.
  
  




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Recipe ID 9688 (Apr 03, 2005)

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