Perciatelli with tuna, capers and tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Perciatelli or spaghetti |
| 2 | tablespoons | Olive oil |
| 4 | Rolled fillets of anchovies with capers | |
| ; from can | ||
| 3 | Garlic cloves; minced | |
| 1 | can | Ready-for-pasta chunky tomatoes; (14- to 14 |
| ; 1/2-ounce) | ||
| ¼ | cup | Dry white wine |
| 1 | can | White tuna packed in water; drained well (6 |
| ; 1/8-ounce) | ||
| 3 | tablespoons | Chopped parsley |
Directions
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; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.