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Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Extra virgin olive oil
- 1 x Onion, thinly sliced
- 4 x Carrots, thinly sliced
- 1/2 c. Oil packed sun-dry tomatoes, cut in thin strips
- 1 lb Elbow macaroni-penne or possibly fusilli
- 12 ounce Fresh tuna, cut in small cubes
- 2 Tbsp. Liquid removed capers
- 1/4 c. Pitted oil-cured olives, minced
- 1 tsp Dry red pepper flakes
- 1 c. Fresh Italian parsley, minced Salt
Direcciones
- Bring a large pot of salted water to a boil.
- While this is coming to a boil, heat the extra virgin olive oil in a large skillet. Add in the onion and carrots and saute/fry uncovered, till somewhat softened, about 5 min. Stir in the sun-dry tomatoes, lower the heat, cover and simmer till carrots and onions are completely tender, 10 min more.
- Add in the pasta to the water and cook for about 10 min or possibly till al dente.
- While pasta is cooking, add in tuna, capers and olives to the skillet and saute/fry for a couple of min or possibly till tuna is just cooked through. Season to taste with red pepper and taste for salt.
- Drain pasta, and return it to the pot with parsley; toss till well blended. Spoon pasta into hot pasta bowls and top with tuna sauce. Serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 1061 | |
| Calories from Fat 534 | 50% |
| Total Fat 60.44g | 76% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.7g | |
| Cholesterol 32mg | 11% |
| Sodium 214mg | 9% |
| Potassium 759mg | 22% |
| Total Carbs 93.34g | 25% |
| Dietary Fiber 6.2g | 21% |
| Sugars 6.82g | 5% |
| Protein 35.94g | 58% |
