Pasta oliva

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 larges Shallots; chop fine
1 teaspoon Garlic; mince
2 Fresh or canned Roma tomatoes; dice, or
2 Oil-pk sun-dried tomatoes; dice
6 ounces Can light tuna in olive oil; drain
½ cup Dry white wine
20 smalls Pimiento-stuffed olives; coarse chop
1 Jalapeno or other med-hot Pepper; seed, chop fine
2 tablespoons Capers; drain
2 Canned anchovies; chop
1 bunch Arugula; rinse, coarse chop
¼ cup Fresh parsley; chop
1 pounds Bow ties, shells or twists; cook, drain

Directions

Heat oil in large skillet. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender. Add remaining ingredients except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop. Add arugula and parsley. Remove from heat and serve over hot pasta. 617 cal; 14 gr fat; 20% fat. MM Waldine Van Geffen vghc42a@....

Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By VGHC42A WALDINE VAN GEFFEN Time: 11:51 AM on Apr 23, 1997

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