| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Dishes, Pasta | 4 | Servings |
INGREDIENTS
| 12 | oz | Penne, cooked until al dente |
| 1/4 | c | Chopped onion |
| 1/3 | c | Olive oil |
| 1 | Whole dried hot red pepper | |
| 4 | Anchovies, finely chopped | |
| 1 | Red bell pepper, finely | |
| julienned | ||
| 1 | Yellow bell pepper, finely | |
| 1 | Stalk celery, 1/8 inch dice | |
| 2 | T | Capers |
| 12 | oz | Tuna fish, packed in oil |
| drained and crumbled | ||
| Salt to taste | ||
| 2 | T | Chopped Italian parsley, for |
| garnish |
INSTRUCTIONS
Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until translucent. Add hot pepper, anchovies and whisk in until anchovies dissolve into a paste. Add peppers and celery and saute for 5 minutes or until tender but still somewhat crunchy. Stir in capers and tuna and cook just to warm the tuna through. Season to taste with salt; remove hot pepper; add black pepper if you wish. Drain pasta and return to pasta pot; add sauce and toss; transfer to serving bowl & garnish with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6557 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 223
Total Fat: 25.1g
Cholesterol: 15.3mg
Sodium: 511.7mg
Potassium: 260.9mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.4g
Protein: 25.2g