Sicilian Sweet-and-Sour Tuna Pasta By Anne Brockhoff McClatchy Newspapers St. Paul Pioneer Press
Nancy Tringali Piho, author of "My Two-Year-Old Eats Octopus" (Bull Publishing, 2009), advocates serving children the same meal you make for yourself. Here's a recipe her family enjoys. Makes 6 servings. 1 box (1 pound) penne or fusilli pasta 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cans (5 ounces each) tuna, well-drained 1/3 cup capers, well-drained, or 2 tablespoons red-wine vinegar 1 can (15.5 ounces) diced tomatoes, drained 1 cup golden raisins 1 cup chopped flat-leaf parsley or chopped basil To cook pasta: Cook pasta until al dente. Reserve 1/2 cup cooking water. Drain pasta. Return to pot. To prepare tuna mixture: Mean-while, warm olive oil in large skillet over medium-high heat. Add onion, garlic, salt and pepper. Cook, stirring, for 7 minutes or until golden. Add tuna, capers, tomatoes, raisins and reserved cooking water. Stir until warm and combine. Stir in pasta. Top with parsley. Stir well. Serve immediately. Nutrition information: One serving provides 467 calories (8 percent from fat), 4 grams total fat (1 gram saturated), 19 milligrams cholesterol, 84 grams carbo-hydrates, 24 grams protein, 428 milligrams sodium, 4 grams dietary fiber. -------------------------------------------------------------------------------- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
