Pasta Oliva


2 tablespoons Olive oil
2 lrgs Shallots, chop fine
1 teaspoon Garlic, mince
2 Fresh or canned Roma tomatoes, dice, or
2 Oil-pk sun-dried tomatoes, dice
6 ounces Can light tuna in olive oil, drain
cup Dry white wine
20 smalls Pimiento-stuffed olives, coarse chop
1 Jalapeno or other med-hot Pepper, seed, chop fine
2 tablespoons Capers, drain
2 Canned anchovies, chop
1 bn Arugula, rinse, coarse chop
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 med-low 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.




1.0 servings


Saturday, February 13, 2010 - 1:23am



Related Cooking Videos