| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
4qr |
1 |
servings |
INGREDIENTS
| 500 |
g |
Penne pasta |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
|
Onions; chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
|
Dried chillies; finely chopped |
| 1 |
|
425 gram can tomatoes; chopped, juice |
|
|
; reserved |
| 1/2 |
c |
Stones black olives; halved |
| 1 |
|
Heaped tablespoon capers |
| 1 |
|
425 gram can tuna in oil; drained |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Finely chopped Italian parsley |
INSTRUCTIONS
1. Cook pasta in plenty of boiling water until al dente. While pasta is
cooking, heat oil in pan and saute onion, garlic and chillies until onion
is transparent. Add tomatoes and simmer, gently, for 10 minutes.
2. Add olives, capers, tuna and seasoning and heat through. Lastly, stir
through the parsley. Drain pasta into a large serving bowl and pour over
the sauce and toss through.
Converted by MC_Buster.
Per serving: 3035 Calories (kcal); 63g Total Fat; (19% calories from fat);
192g Protein; 404g Carbohydrate; 77mg Cholesterol; 1546mg Sodium Food
Exchanges: 24 Grain(Starch); 18 Lean Meat; 7 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”