Perciatelli with Tuna, Capers and Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 3 tablespoons chopped parsley
- 3 garlic cloves, minced
- Carbohydrate 94 g(31%)
- Cholesterol 38 mg(13%)
- Fat 17 g(27%)
- Fiber 8 g(31%)
- Protein 36 g(72%)
- Saturated Fat 3 g(13%)
- Sodium 753 mg(31%)
- Calories 696
Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks. Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.
Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork. Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes. Add tuna and parsley and mix to break up large tuna chunks. Drain pasta. Add to sauce and toss to blend. Season to taste with pepper.
