Pasta oliva
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | larges | Shallots; chop fine |
| 1 | teaspoon | Garlic; mince |
| 2 | Fresh or canned Roma tomatoes; dice, or | |
| 2 | Oil-pk sun-dried tomatoes; dice | |
| 6 | ounces | Can light tuna in olive oil; drain |
| ½ | cup | Dry white wine |
| 20 | smalls | Pimiento-stuffed olives; coarse chop |
| 1 | Jalapeno or other med-hot Pepper; seed, chop fine | |
| 2 | tablespoons | Capers; drain |
| 2 | Canned anchovies; chop | |
| 1 | bunch | Arugula; rinse, coarse chop |
| ¼ | cup | Fresh parsley; chop |
| 1 | pounds | Bow ties, shells or twists; cook, drain |
Directions
Heat oil in large skillet. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender. Add remaining ingredients except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop. Add arugula and parsley. Remove from heat and serve over hot pasta. 617 cal; 14 gr fat; 20% fat. MM Waldine Van Geffen vghc42a@....
Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.
By VGHC42A WALDINE VAN GEFFEN Time: 11:51 AM on Apr 23, 1997