Authentic Italian
Begins with...
Marinara with Tonno 1 lb. Anna Long Fusilli 5 tbsp. Cento Extra Virgin Olive Oil 1 tbsp. Bellino Minced Garlic 1 Cento Whole Hot Chili Pepper, diced (optional) 10 oz. Cento Tuna in Olive Oil 1 cup Cento Chicken Stock 28 oz. Cento San Marzano Peeled Tomatoes Salt and Cento Ground Black Pepper, to taste 1/4 cup Italian parsley, chopped Like us on
Begin cooking pasta according to instructions on package. In a medium pan over medium-high heat, add oil, garlic and chili pepper; sauté for 2 minutes. Add 5 oz. tuna, cook for an additional 2 minutes. Add chicken stock, tomatoes and salt; bring to a boil then let simmer for 25 minutes. With 5 minutes remaining, add remaining tuna, pepper and stir. Add drained pasta and parsley to pan, toss until evenly coated. Serve and enjoy. Serves 4.
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