Pasta Con Il Tonno (Pasta With Tuna)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Red chile - dried
10		Garlic - cut in half
28 oz	795g	Tomatoes can
		Salt
1 lb	454g / 16oz	Pasta - cooked
12 1/4 oz	348g	Tuna can - drained
		Parsley - chopped

Recipe Instructions

Heat oil in sauteepan and cook chile and garlic few minutes. Cool slightly, then add tomatoes and salt to taste.

Cook 10 minutes. Meanwhile, cook pasta according to directions on package. Add tuna to tomato mixture and simmer few minutes to heat through. Remove chile and garlic. Pour sauce over drained pasta.

Garnish with chopped parsley. Makes 4 servings.

NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small children are served farfalla (bow- or butterfly-shaped) pasta.

Source:
Tony Vallone of Tony's, Houston, TX

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