Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Clove garlic, minced |
| ¼ cup | Olive oil |
| 14 ounces | Chopped plum tomatoes (14-16oz), with juice |
| 12 ounces | Tuna packed in oil, drained |
| 12 ounces | Cooked spaghetti |
| ¼ cup | Chopped Italian parsley |
| \N \N | Salt and freshly ground pepper |
Heat garlic in oil until lightly golden. Add tomatoes and their juices and heat for 20 minutes over low heat until tomatoes are really tender and almost melted.
Crumble tuna into smaller pieces and add to tomato sauce. Simmer just to warm the tuna through; you don't want to boil the tuna.
Transfer spaghetti to serving bowl and mix in tuna, tomatoes, parsley; and salt & pepper.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6557 Posted to MC-Recipe Digest V1 #493 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.