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Pasta Oliva

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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

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