| 1 | Heat oil in saute pan and cook chile and garlic few minutes. |
| 2 | Cool slightly, then addtomatoes and salt to taste. |
| 3 | Cook 10 minutes. |
| 4 | Meanwhile, cook pasta according to directions on package. |
| 5 | Add tuna to tomato mixture and simmer few minutes to heat through. |
| 6 | Remove chile and garlic. |
| 7 | Pour sauce over drained pasta. |
| 8 | Garnish with chopped parsley. |
| 9 | Makes 4 servings. |
| 10 | Each serving contains about: 695 calories; 708 mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams carbohydrates; 42 grams protein; 1.47 grams fiber. |
| 11 | Note: romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. |
| 12 | When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. |
| 13 | A true roman chooses spaghetti or rigatoni shapes of pasta. |
| 14 | Small children are served farfalla (bow- or butterfly-shaped) pasta. |
| 15 | recipe by : |
