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|Pasta al Tonno
|Recipe contributed by Joseph Pugia
- 4 cans Italian tuna
- Fresh Italian parsley
- Virgin olive oil (preferably imported from Italy)
- Romano cheese (preferably imported from Italy)
- 1 cup Italian bread crumbs
- Black Pepper
- 1 Lb #1 spaghetti
- 1 full clove of garlic
|In a frying pan start the olive oil. Then add chopped garlic, fresh parsley and tuna fish. In large pan heat water. When the water is boiling put in the spaghetti. While cooking the tuna and oil, now comes the trick. You need to dump some of the water, to much you got a rock, to little you got soup. It becomes a matter of feel. I have a pan I use that tells me. For a guide just leave enough water to barely cover the spaghetti. Then add the bread crumbs and grade in the cheese (about a little more than a 1/4 cup), then add the tuna, garlic, parsley to the same pot, let it sit about 5 minutes serve in a oval dish with some fresh parsley and the black pepper on top, if you did it right people will think you cooked it all day, takes about 15 minutes from start to finish, goes great with a fresh tomato and sweet onion olive oil salad, loaf of warm bread and a heavy southern Italy red wine. Serves 8.
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