Perciatelli with tuna, capers and tomatoes

1 servings

Ingredients

Quantity Ingredient
8 ounces Perciatelli or spaghetti
2 tablespoons Olive oil
4 Rolled fillets of anchovies with capers
; from can
3 Garlic cloves; minced
1 can Ready-for-pasta chunky tomatoes; (14- to 14
; 1/2-ounce)
¼ cup Dry white wine
1 can White tuna packed in water; drained well (6
; 1/8-ounce)
3 tablespoons Chopped parsley

Directions

Cook pasta in pot of boiling salted water until just tender but still firm to bite.

Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and saute 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks.

Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.

2 Servings; Can be doubled.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 296 Calories (kcal); 27g Total Fat; (92% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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