0
(0)
CATEGORY CUISINE TAG YIELD
California 4 Servings

INGREDIENTS

1 c Parsley sprigs — packed
1 1/2 c Basil leaves — packed
2 lg Garlic cloves
1 2 oz. can
Drained
1/4 c Olive oil
2 ts Lemon juice
6 1/2 oz Water-packed tuna —
Drained
Freshly ground pepper to
Taste
Flat anchovy fillets —

INSTRUCTIONS

1. In a food processor or blender, process parsley, basil, garlic,
anchovies, oil, and lemon juice to a puree.
2. By hand, stir in tuna. Season to taste with pepper. Use immediately or
cool to room temperature and refrigerate or freeze (see Timesaver Tip).
3. To serve: Cook 8 ounces thin tubular pasta, such as thin spaghetti,
following package directions. Drain. Toss pasta with 2 tablespoons olive
oil, then with sauce. Top with sliced black olives, slivered dried tomatoes
in oil (pumate), or freshly grated Parmesan cheese.
Makes 1-1/4 cups.
* Timesaver Tip: Sauce can be made up to 1 day ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 3 months. To
serve, defrost sauce 8 to 12 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in saucepan or in microwave oven on 50% power, 1 to 3 minutes. Sauce
should be at room temperature or barely warm when tossed with pasta.
Note: When basil is unavailable, use 2-1/2 cups packed parsley sprigs and
1-1/2 to 2 tablespoons dried basil.
Recipe By     : the California Culinary Academy
From: The Cuisines Of Mexico By Diana K
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?