Pasta Con Il Tonno(Pasta with Tuna)

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

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Ingredients

2	tablespoons	olive oil
1	each	red hot chili pepper, dried	dried
10	milliliters	garlic	cut in half
28	ounces	tomatoes, canned
1	x	salt
1	pound	pasta	cooked
12 1/4	ounces	tuna, canned	drained
1	x	parsley leaves	chopped

Directions

Heat oil in sauté pan and cook chile and garlic few minutes.

Cool slightly, then addtomatoes and salt to taste.

Cook 10 minutes.

Meanwhile, cook pasta according to directions on package.

Add tuna to tomato mixture and simmer few minutes to heat through.

Remove chile and garlic.

Pour sauce over drained pasta. Garnish with chopped parsley.

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Member Review

Paella a la Valenciana

I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same!

Reviewed by lawdeedee