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Recipe from: Angela's Italian Organic Oregano
6 tablespoon. olive oil
400 grams fresh tuna fish, washed and diced
200 grams tomato pulp
500 grams farfalle pasta
Heat the garlic clove whole, in a pan with the olive oil until it browns a little, then add the fresh tuna fish and allow it to simmer for a few minutes. Add the tomato pulp and cook for ten minutes at fairly high temperature. In the mean time cook the pasta, and when it is "al dente" strain and pour into the pan in which you have cooked the tuna fish. Stir well and add the chopped parsley and a good grinding of pepper and serve hot.