| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Pasta, Dishes |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Penne, cooked until al dente |
| 1/4 |
c |
Chopped onion |
| 1/3 |
c |
Olive oil |
| 1 |
sm |
Whole dried hot red pepper |
| 4 |
|
Anchovies, finely chopped |
| 1 |
sm |
Red bell pepper, finely julienned |
| 1 |
sm |
Yellow bell pepper, finely julienned |
| 1 |
|
Stalk celery, 1/8 inch dice |
| 2 |
tb |
Capers |
| 12 |
oz |
Tuna fish, packed in oil, drained and crumbled |
|
|
Salt to taste |
| 2 |
tb |
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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