Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | I.E.S.JJGF65A----- |
\N \N | PHILLY INQUIRER----- |
4 tablespoons | Olive oil -- extra virgin |
\N \N | Salt to taste |
½ teaspoon | Garlic -- chopped very fine |
\N \N | Fresh ground pepper to |
\N \N | Taste |
1½ cup | Tomatoes; Italian plum -- |
\N \N | Cut |
1 tablespoon | Butter |
\N \N | Up -- with their juice |
1 pounds | Pasta -- to 1 1/2 lbs |
\N \N | Cooked |
2 cans | Tuna -- packed in olive oil |
\N \N | Drained |
6½ ounce | Each |
3 tablespoons | Parsley -- chopped |
In a saucepan,put the olive oil and the chopped garlic.Turn on the heat to medium,and cook until garlic becomes colored a pale gold.Add cut up tomatoes with their juice,stir to coat the tomatoes well and adjust the heat to cook at a gentile,but steady simmer for about 25 minutes. Drain the tuna and crimble it with a folk.Turn off the heat under the tomatoes and add the tuna,mix thoroughly to distribute it evenly.Taste and add salt if necessary.Add a few grindings of pepper and the tablespoon of butter and mix well again.. Toss with cooked drained pasta.Add the chopped parsley,toss again,and serve at once..Makes 4 to 6 servings..
Recipe By :
From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst