INGREDIENTS:
1 lb. fresh capelli pasta, cooked
3 tablespoons olive oil
1 1/2 lb. fresh tuna, cut into 1/2 inch chunks
1 medium onion, chopped
2 cloves garlic, crushed
1 large can (14 oz. can or more) Italian plum tomatoes, drained (reserve juice), and chopped
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
METHOD:
Cook pasta according to directions and set aside.
In a large sauté pan, heat 2 teaspoons of olive oil over medium-high heat. Add tuna and sauté until golden. Remove and place in the bowl with pasta.
To the pan with drippings, add the remaining olive oil. When hot, add onion and garlic and sauté for 2 minutes. Add tomatoes and juice and simmer, partially covered, for 15 minutes.
Add the remaining ingredients to the tomato sauce and cook one more minute. Pour sauce over tuna and pasta, and toss to mix.
YIELD: 4 servings
SOURCE: Recipe courtesy of Evette Lecce, owner of Pensi Pasta Company
