Recipe - Rustic Rigatoni

4 lg Ripe tomatoes
3 lg Cloves garlic; peeled &
minced
1/3 cup Golden raisins
1/3 cup Pitted green olives;
coarsely chopped
1/3 cup Pitted black olives;
coarsely chopped
One fourth cup Flat leaf parsley; coarsely
chopped
1 tablespoon Tiny capers; drained
1/3 cup Extra virgin olive oil
Salt and pepper; to taste
2 cn Tuna; (6 One half ounces each),
drained
12 ounce Uncooked rigatoni pasta

Cut tomatoes into One half inch cubes and combine them in a large serving bowl
with the garlic, raisins, olives, parsley, capers, oil, salt and pepper.
Carefully flake the tuna into large pieces atop the other ingredients and
fold everything together gently from underneath with a large spatula. (This
recipe can be prepared up to this point 2 to 3 hours ahead.)

Shortly before serving, bring a large pot of salted water to a boil and
cook the rigatoni according to package directions.

Drain the rigatoni and toss with the sauce, being careful not to break up
the tuna.

Serves 6. Per serving (for tuna packed in oil): 463 calories, 55g
carbohydrates, 26g protein, 16g fat, 22mg cholesterol

Published in Parade Magazine 4/26/98

Typed and Busted by Carriej999@AOL.com

Recipe by: Sheila Lukins

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 26,
1998