Recipe - Fresh Tuna And Sun -Dried Tomatoes Over Pasta

One half cup Olive oil
1 Onion, thinly cut or sliced up
4 Carrots, thinly cut or sliced up
One half cup Oil packed sundried
tomatoes, cut in thin
strips
1 pound Elbow macaronipenne or
fusilli
12 ounce Fresh tuna, cut in small
cubes
2 tablespoon Drained capers
One fourth cup Pitted oilcured olives,
chopped
1 teaspoon Dried red pepper flakes
1 cup Fresh Italian parsley,
chopped
Salt

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 sundried 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.

Yield: 4 servings

PASTA MONDAY TO FRIDAY SHOW #PS6542, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6542 Posted to MCRecipe Digest
V1 #549 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997