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Receta Pappardelle Al Tonno (pappardelle pasta with tuna) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 lb of pappardelle pasta
- 16 ounces of tuna packed in extra virgin olive oil
- 1/3 cup of pitted black olives
- 2 teaspoons of capers (packed in vinegar) Drain right before using.
- 1 tablespoon of olive oil
- 1 garlic clove
- 1 handful of fresh parsley
- pinch of salt
Direcciones
- Place pappardelle in boiling water until al dente. Chop finely with a mezzaluna or chopping knife the olives and garlic, tuna, capers-al together. Place olive oil in large sauté pan and heat. Add in chopped ingredients and sauté for
- 5 minutes or until garlic begins to turn golden. Remove from heat. Add in cooked pappardelle and toss gently. Serve with finely chopped parsley.
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 548g | |
| Calories 1415 | |
| Calories from Fat 968 | 68% |
| Total Fat 107.8g | 135% |
| Saturated Fat 17.54g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 504mg | 21% |
| Potassium 1162mg | 33% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.06g | 0% |
| Protein 106.15g | 170% |
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