Pasta Con Il Tonno (Pasta with Tuna)

Pasta Con Il Tonno (Pasta with Tuna)

2 reviews, 5 star(s). 50% would make again

Ready in 1h

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1 lb Pasta; cooked
1 Red Chile; dried
Parsley; chopped
10 ml Garlic; cut in half
1 28-oz can Tomatoes
12 1/4 oz Tuna; drained
2 tb olive oil

Original recipe makes 4



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. Recipe By :

Verified by stevemur
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Lovely quick recipe, very tasty! In particular with capers
stephaniePickle 3y ago

So I was looking for a recipe I could cook with ingredients I already had at home, and I came across this gem. I think the recipe is open to interpretation as I couldn't quite understand why the garlic and chile should be removed. So I left my crushed garlic and chile powder in. The pasta I used was spaghetti, as it was the only pasta I had at home right now. Also, I used dry parsley and I added capers which really enhanced the flavor. And it was sooo quick and easy. I love quick and easy recipes. Will definitely make this again. (Photos added)
jnpet 4y ago

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