| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Pasta-pd, Fish-pd | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | Onion, thinly sliced | |
| 4 | Carrots, thinly sliced | |
| 1/2 | c | Oil packed sun-dried tomatoes, cut in thin strips |
| 1 | lb | Elbow macaroni-penne or fusilli |
| 12 | oz | Fresh tuna, cut in small cubes |
| 2 | tb | Drained capers |
| 1/4 | c | Pitted oil-cured olives, chopped |
| 1 | ts | Dried red pepper flakes |
| 1 | c | Fresh Italian parsley, chopped |
| Salt |
INSTRUCTIONS
Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more. Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce. Serve immediately. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MC-Recipe Digest V1 #549 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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