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Sicilian Pasta

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It’s the little things that add big flavor in this recipe, with raisins lending a light sweetness and pimiento-stuffed olives a salty bite. Water-packed tuna is fine to use, but the olive oil variety really works wonders.

Cal/Serv:
498

Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

25

mins

12
oz.

pasta (any shape)

1 1/2
tsp.

olive oil

1


medium onion

1 1/2
c.

marinara sauce

2
tbsp.

raisins (optional)

1


can solid light tuna in olive oil

1/4
c.

sliced olives (preferably pimiento-stuffed)

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, removing and reserving 1/2 cup water before draining.
  2. Meanwhile, heat oil in a large nonstick skillet. Add onion; sauté 10 minutes or until golden and tender. Add marinara sauce and the raisins, if using; bring to a simmer. Stir in tuna and olives, and heat through.
  3. Toss pasta, sauce and reserved cooking water to mix and coat.

Sicilian-Pasta-Recipe

Iain Bagwell

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