Recipe for Pasta Oliva

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
2 lrg	Shallots, chop fine
1 tsp	Garlic, mince
2 x	Fresh or canned Roma tomatoes, dice, or
2 x	Oil-pk sun-dried tomatoes, dice
6 oz	Can light tuna in olive oil, drain
1/2 cup	Dry white wine
20 sm	Pimiento-stuffed olives, coarse chop
1 x	Jalapeno or other med-hot Pepper, seed, chop fine
2 tbl	Capers, drain
2 x	Canned anchovies, chop
1 bn	Arugula, rinse, coarse chop
1/4 cup	Fresh parsley, chop

Instructions:

Instructions: Heat oil in large skillet. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender. Add remaining ingredients except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop. Add arugula and parsley. Remove from heat and serve over hot pasta. 617 cal; 14 gr fat; 20% fat.

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