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perciate.lli
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1995-09-27
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Newsgroups: rec.food.recipes
From: pamram@bev.net (Pamela Ramsey)
Subject: Perciatelli with Tuna, Capers and Tomatoes
Message-ID: <199504041425.AA07701@UUCP-GW.CC.UH.EDU>
Date: Sun, 9 Apr 1995 20:44:59 GMT
8 ounces perciatelli or spaghetti
2 tablespoons olive oil
4 rolled fillets of anchovies with capers from can
3 garlic cloves, minced
1 14-to-14.5-ounce can ready-for-pasta chunky tomatoes
1/4 cup dry white wine
1 6 and 1/8-ounce can white tuna packed in water, drained well
3 tablespoons chopped parsley
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 adn toss to blend. Season to taste with pepper.
Serves 2, can be doubled.