Elbows with tuna & sun-dried tomatoes

4 servings

Ingredients

Quantity Ingredient
Salt
1 large Onion
4 mediums Carrots
¼ cup Sun-dried tomatoes,
Oil-packed
1 cup Parsley -- tightly packed
1 pounds Penne
½ cup Olive oil
14 ounces Tuna in water
2 tablespoons Black olive paste
1 teaspoon Red pepper flakes
Black pepper

Directions

Bring a large pot of salted water to a boil for the pasta. Thinly slice the onion. peel and slice the carrots ¼" thick. Finely julienne the sun-dried tomatoes. Rinse and mince the parsley. Add the pasta to the boiling water before cooking the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and saute until somewhat softened, 5 minutes. Add the sun-dried tomatoes, lower the heat, cover and simmer until the carrots and onions are completely tender, 7 to 10 minutes more. Add the tuna to the skillet along with the black olive paste and pepper flakes; saute a few minutes longer just to heat the tuna through.

Remove the skillet from the heat. When the pasta is tender but still firm to the bite, drain it well. Stir the parsley into the sauce and season to taste with salt and pepper. To serve, dish some pasta into each bowl and ladle the sauce over top.

Recipe By : Monday to Friday Cookbook From: Meg Antczak Date: 11-13-95 (21:42) (159) Fido: Cooking

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