1 small Clove garlic, minced
1/4 cup Olive oil
14 oz Chopped plum tomatoes (14-16oz), with juice
12 oz Tuna packed in oil, drained
12 oz Cooked spaghetti
1/4 cup Chopped Italian parsley
Salt and freshly ground pepper
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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@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6557
Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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