Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive Oil
1 Red Chile -- dried
10 ml Garlic -- cut in half
28 oz Tomatoes can
Salt
1 lb Pasta -- cooked
12 1/4 oz Tuna can -- drained
Parsley -- chopped

Heat oil in saute 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. Makes 4 servings. Each serving contains about: 695
calories; 708 mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams
carbohydrates; 42 grams protein; 1.47 grams fiber. NOTE: Romans
prefer canned tomatoes when fresh tomatoes are out of season and
flavorless. When tomatoes are in season, substitute an equivalent
amount for the canned tomatoes. A true Roman chooses spaghetti or
rigatoni shapes of pasta. Small children are served farfalla (bow- or
butterfly-shaped) pasta.

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