| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1995 |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Perciatelli or spaghetti |
| 2 |
tb |
Olive oil |
| 4 |
|
Rolled fillets of anchovies with capers |
|
|
; from can |
| 3 |
|
Garlic cloves; minced |
| 1 |
cn |
Ready-for-pasta chunky tomatoes; (14- to 14 |
|
|
; 1/2-ounce) |
| 1/4 |
c |
Dry white wine |
| 1 |
cn |
White tuna packed in water; drained well (6 |
|
|
; 1/8-ounce) |
| 3 |
tb |
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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