Recipe - Pasta Oliva

2 tablespoon Olive oil
2 lg Shallots; chop fine
1 teaspoon Garlic; mince
2 Fresh or canned Roma
tomatoes; dice, or
2 Oilpk sundried tomatoes;
dice
6 ounce Can light tuna in olive oil;
drain
One half cup Dry white wine
20 small Pimientostuffed olives;
coarse chop
1 Jalapeno or other medhot
Pepper; seed, chop fine
2 tablespoon Capers; drain
2 Canned anchovies; chop
1 bn Arugula; rinse, coarse chop
One fourth cup Fresh parsley; chop
1 pound Bow ties, shells or twists;
cook, drain

Heat oil in large skillet. Add shallots and garlic and cook over medlow
heat 5 minutes or until shallots are tender. Add remaining ingredients
except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer
10 minutes for flavors to develop. Add arugula and parsley. Remove from
heat and serve over hot pasta. 617 cal; 14 gr fat; 20% fat. MM Waldine Van
Geffen vghc42a@prodigy.com.

Sent to me by "Jack C. Elvis" jackelvis@moonlink.net so I could check
them out for formatting errors, originally posted to Prodigy.

By VGHC42A WALDINE VAN GEFFEN Time: 11:51 AM on Apr 23, 1997