This is kindof a spin off of our spaghetti puttenesca. Im lacking capers b/c I would be hard pressed to find a convenient store that carries capers, however in the official version of Puttenesca, anchiovees are required, so tuna is sort of in the same family, isnt it? Either way, I made it lastnight and am just getting around to putting the recipe up because my life has been out of control with travel baseball. Michael did pick out the olives, but ate all the tuna. No worries, I ate his olives.
Ingredients:
1 lb pasta $1.50
1 can diced tomatos $1.69
1 can tunafish .99
1 can black olives $1.99
Ingredients:
1 lb pasta $1.50
1 can diced tomatos $1.69
1 can tunafish .99
1 can black olives $1.99
1 tablespoon olive oil .30
2 tsp garlic powder .05
2 tsp salt .05
1 tsp pepper .02
boil noodles according to instruction
in saucepan heat oil
add diced tomatos with tom sauce, tunafish, garlic powder, salt and pepper to pan
saute for 10 minutes
when noodles cooked and drained, add to the skillet, toss for a few minutes and serve
2 tsp garlic powder .05
2 tsp salt .05
1 tsp pepper .02
boil noodles according to instruction
in saucepan heat oil
add diced tomatos with tom sauce, tunafish, garlic powder, salt and pepper to pan
saute for 10 minutes
when noodles cooked and drained, add to the skillet, toss for a few minutes and serve
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