 |
|
 |
|
|
| Servings: Serves 6 Course: Dinner Prep/Cook time: 30 minutes |
|
| Diet Consideration: Good source of Fiber, Good source of Omega3, Kid-friendly, Low calorie, Good source of Protein |
|
|
|
 |
|
|
|
INGREDIENTS:
| 2 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked |
|
1 pound dry farfalle or bowtie pasta |
|
4 tablespoons olive oil |
|
3 garlic cloves, minced |
|
2 medium onions, cut in ¼ inch slices |
|
1 can (14 ½ oz) diced tomatoes in juice |
|
1 cup dry white wine |
|
3 tablespoons capers, drained |
|
1 tablespoon chopped rosemary |
|
½ cup Kalamata olives, pitted and cut in quarters |
|
1 teaspoon ground black pepper |
|
salt to taste |
|
2 tablespoons chopped Italian parsley |
|
|
|
|
DIRECTIONS:
| Prepare pasta according to package directions. Set aside. Place oil in large skillet over medium heat. Add garlic and onions and sauté for about 5 minutes. Add tomatoes and juice, wine, capers, rosemary, olives and pepper to onions. Simmer for 5 minutes. Raise heat to medium and cook another 3 minutes until sauce thickens slightly. Add salt to taste. Combine tuna, sauce and parsley with pasta. |
|
|
|
|
 |
 |
 |
 |
 |
|
 |
Save your favorite Bumble Bee recipes |
 |
Upload your own recipes so they are all in one place |
 |
Print all recipes in 3x5, 4x6, or 8.5x11 format |
 |
Share your cookbook with friends |
 |
Share tips & ideas with other MyCookbook community members |
 |
Receive monthly e-newsletters with tips and coupons |
 |
|
 |
|
|
|
 |
|
|