Recipe - Penne With Smothered Scallops Tomato Basil

12 ounce Penne, cooked until al dente
One fourth cup Chopped onion
1/3 cup Olive oil
1 small Whole dried hot red pepper
4 Anchovies, finely chopped
1 small Red bell pepper, finely
julienned
1 small Yellow bell pepper, finely
julienned
1 Stalk celery, 1/8 inch dice
2 tablespoon Capers
12 ounce Tuna fish, packed in oil,
drained and crumbled
Salt to taste
2 tablespoon Chopped Italian parsley, for
garnish

Boil pasta until al dente. Saute onions in olive oil for 5 minutes or until
translucent. Add hot pepper, anchovies and whisk in until anchovies
dissolve into a paste. Add peppers and celery and saute for 5 minutes or
until tender but still somewhat crunchy.

Stir in capers and tuna and cook just to warm the tuna through. Season to
taste with salt; remove hot pepper; add black pepper if you wish.

Drain pasta and return to pasta pot; add sauce and toss; transfer to
serving bowl & garnish with parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6557

Posted to MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.