| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1995 | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Perciatelli or spaghetti |
| 2 | T | Olive oil |
| 4 | Rolled fillets of anchovies | |
| with capers | ||
| from can | ||
| 3 | Garlic cloves, minced | |
| 1 | Ready-for-pasta chunky | |
| tomatoes 14- to 14 | ||
| 1/2-ounce | ||
| 1/4 | c | Dry white wine |
| 1 | White tuna packed in water | |
| drained well 6 | ||
| 1/8-ounce | ||
| 3 | T | Chopped parsley |
INSTRUCTIONS
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and saute 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks. Drain pasta. Add to sauce and toss to blend. Season to taste with pepper. 2 Servings; Can be doubled. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 296 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 606
Calories From Fat: 292
Total Fat: 33g
Cholesterol: 72.2mg
Sodium: 1818.3mg
Potassium: 1408.7mg
Carbohydrates: 24.2g
Fiber: 5.7g
Sugar: 11.6g
Protein: 45.5g