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Pasta with Tuna and Tomato Sauce |
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Serves: 4
Print this Recipe
2 cloves garlic, minced or pressed
1 tablespoon olive oil, extra-virgin
1 anchovy fillet
1/2 onion (medium) chopped
1 16-ounce can italian tomatoes pureed in blender briefly
1 teaspoon basil leaves
1/4 teaspoon allspice, ground
1/4 teaspoon black pepper, freshly ground
1 7-ounce can tuna, packed in water, drained and flaked
1/4 cup parsley, fresh, minced
8 ounces pasta shells dry, such as rigatoni or rotini (corkscrews) or shells, cooked al dente
I tasted this in Italy, where it was called Spaghetti with Tuna Sauce, and it was delicious. This is my adaptation of it.
1. In a large skillet, sauté garlic in oil. Mash anchovy and stir in. Cook for 1 minute.
2. Add onion, tomatoes, and seasonings. Heat to boiling, reduce heat, and simmer for 20 minutes, covered.
3. Add tuna and parsley. Simmer for 10 minutes more.
4. Toss with hot, drained pasta and serve.
Food exchanges per 1½-cup serving: 2 Bread, 2 lean Meat, 1 Vegetable
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