TUNA SAUCE WITH TOMATO & GARL
Regi Dean's Recipes 08/22/99
Sauces
 Philly Inquirer
{*****}
Butter	1 tb
Each	6 1/2 oz
Garlic -- chopped very fine	1/2 ts
Olive oil -- extra virgin	4 tb
Parsley -- chopped	3 tb
Pasta -- to 1 1/2 lbs	1 lb
Tomatoes; Italian plum --	1 1/2 c
Tuna -- packed in olive oil	2 cn
{**********}
 4 Servings
Salt to taste
Fresh ground pepper toTaste
In a saucepan,put the olive oil and the chopped garlic.Turn on the
heat to medium,and cook until garlic becomes colored a pale gold.Add
cut up tomatoes with their juice,stir to coat the tomatoes well and
adjust the heat to cook at a gentile,but steady simmer for about 25
minutes. Drain the tuna and crimble it with a folk.Turn off the heat
under the tomatoes and add the tuna,mix thoroughly to distribute it
evenly.Taste and add salt if necessary.Add a few grindings of pepper
and the tablespoon of butter and mix well again.. Toss with cooked
drained pasta.Add the chopped parsley,toss again,and serve at
once..Makes 4 to 6 servings..
Recipe By     : PHILLY INQUIRER
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995