Yield: 6 Servings
|4 larges||Ripe tomatoes|
|3 larges||Cloves garlic; peeled & minced|
|⅓ cup||Golden raisins|
|⅓ cup||Pitted green olives; coarsely chopped|
|⅓ cup||Pitted black olives; coarsely chopped|
|¼ cup||Flat leaf parsley; coarsely chopped|
|1 tablespoon||Tiny capers; drained|
|⅓ cup||Extra virgin olive oil|
|\N \N||Salt and pepper; to taste|
|2 cans||Tuna; (6 1/2 ounces each), drained|
|12 ounces||Uncooked rigatoni pasta|
Cut tomatoes into ½ inch cubes and combine them in a large serving bowl with the garlic, raisins, olives, parsley, capers, oil, salt and pepper.
Carefully flake the tuna into large pieces atop the other ingredients and fold everything together gently from underneath with a large spatula. (This recipe can be prepared up to this point 2 to 3 hours ahead.) Shortly before serving, bring a large pot of salted water to a boil and cook the rigatoni according to package directions.
Drain the rigatoni and toss with the sauce, being careful not to break up the tuna.
Serves 6. Per serving (for tuna packed in oil): 463 calories, 55g carbohydrates, 26g protein, 16g fat, 22mg cholesterol Published in Parade Magazine 4/26/98 Typed and Busted by Carriej999@...
Recipe by: Sheila Lukins
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 26, 1998