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| Servings: Serves 6 Course: Dinner Prep/Cook time: 30 minutes |
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| Diet Consideration: Good source of Fiber, Good source of Omega3, Kid-friendly, Low calorie, Good source of Protein |
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INGREDIENTS:
| 2 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked |
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1 pound dry farfalle or bowtie pasta |
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4 tablespoons olive oil |
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3 garlic cloves, minced |
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2 medium onions, cut in ¼ inch slices |
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1 can (14 ½ oz) diced tomatoes in juice |
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1 cup dry white wine |
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3 tablespoons capers, drained |
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1 tablespoon chopped rosemary |
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½ cup Kalamata olives, pitted and cut in quarters |
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1 teaspoon ground black pepper |
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salt to taste |
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2 tablespoons chopped Italian parsley |
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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. |
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