Fresh Tuna And Sun -Dried Tomatoes Over Pasta

Recipe Ingredients

1/2 cup	118ml	Olive oil
1		Onion - thinly sliced
4		Carrots - thinly sliced
1/2 cup	118ml	Oil packed sun-dried tomatoes - cut in thin strips
1 lb	454g / 16oz	Elbow macaroni-penne or fusilli
12 oz	340g	Fresh tuna - cut in small cubes
2 tablespoons	30ml	Drained capers
1/4 cup	59ml	Pitted oil-cured olives - chopped
1 teaspoon	5ml	Dried red pepper flakes
1 cup	146g / 5.1oz	Fresh Italian parsley - chopped
		Salt

Recipe Instructions

Bring a large pot of salted water to a boil.

While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.

Add the pasta to the water and cook for about 10 minutes or until al dente.

While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt.

Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce. Serve immediately.

Source:
PASTA MONDAY TO FRIDAY SHOW

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