Pasta con il tonno(pasta with tuna)

 
                    Pasta Con Il Tonno (Pasta with Tuna)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   Olive Oil
    1                    Red Chile -- dried
   10      milliliters   Garlic -- cut in half
   28      ounces        Tomatoes can
                         Salt
    1      pound         Pasta -- cooked
   12 1/4  ounces        Tuna can -- drained
                         Parsley -- chopped
 
 Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly,
then addtomatoes and salt to taste. Cook 10 minutes.
 Meanwhile, cook pasta according to directions on package. Add tuna to tomato
mixture and simmer few minutes to heat through. Remove chile and garlic. Pour
sauce over drained pasta. Garnish with chopped parsley. Makes 4 servings.
 Each serving contains about:  695 calories; 708 mg sodium; 16 mg cholesterol;
16 grams fat; 95 grams carbohydrates; 42 grams protein; 1.47 grams fiber.
 NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and
flavorless. When tomatoes are in season, substitute an equivalent amount for
the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of
pasta. Small children are served farfalla (bow- or butterfly-shaped) pasta.
 
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