CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
|
Sun-dried, Pasta, Seafood, Low-fat, Wrv |
4 |
Servings |
INGREDIENTS
2 |
tb |
Olive oil |
2 |
lg |
Shallots; chop fine |
1 |
ts |
Garlic; mince |
2 |
|
Fresh or canned Roma tomatoes; dice, or |
2 |
|
Oil-pk sun-dried tomatoes; dice |
6 |
oz |
Can light tuna in olive oil; drain |
1/2 |
c |
Dry white wine |
20 |
sm |
Pimiento-stuffed olives; coarse chop |
1 |
|
Jalapeno or other med-hot Pepper; seed, chop fine |
2 |
tb |
Capers; drain |
2 |
|
Canned anchovies; chop |
1 |
bn |
Arugula; rinse, coarse chop |
1/4 |
c |
Fresh parsley; chop |
1 |
lb |
Bow ties, shells or twists; cook, drain |
INSTRUCTIONS
Heat oil in large skillet. Add shallots and garlic and cook over med-low
heat 5 minutes or until shallots are tender. Add remaining ingredients
except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer
10 minutes for flavors to develop. Add arugula and parsley. Remove from
heat and serve over hot pasta. 617 cal; 14 gr fat; 20% fat. MM Waldine Van
Geffen vghc42a@prodigy.com.
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check
them out for formatting errors, originally posted to Prodigy.
By VGHC42A WALDINE VAN GEFFEN Time: 11:51 AM on Apr 23, 1997
A Message from our Provider:
“God is glorified by a thankful heart.”