Pasta Con Il Tonno (pasta With Tuna)

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Italian, Pasta, Seafood	4	Servings

INGREDIENTS

2	T	Olive Oil
1		Red Chile, dried
10		Garlic, cut in half
28	oz	Tomatoes can
		Salt
1	lb	Pasta, cooked
12 1/4	oz	Tuna can, drained
		Parsley, chopped

INSTRUCTIONS

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.  Recipe By     :  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 637 Calories From Fat: 102 Total Fat: 11.4g Cholesterol: 36.5mg Sodium: 1016.4mg Potassium: 850.7mg Carbohydrates: 95.6g Fiber: 4.7g Sugar: 4.7g Protein: 37.1g