Pasta al Tonno
1 pound fresh tuna, diced (skin removed)
Fresh Italian parsley
Virgin olive oil
Romano cheese (preferably imported from Italy)
1 cup Italian bread crumbs
1 pound angel hair spaghetti
1 full clove of garlic
In a frying pan, start the olive oil. Then add chopped garlic, fresh parsley and tuna fish.
In large pan, heat five quarts of water. When the water is boiling, put in the spaghetti. When it's almost cooked, strain and put into a cooking pot. You might add a little water, but not too much because you don't want soup. While cooking the tuna and oil, add the bread crumbs and grade in the cheese (about a little more than a 1/4 cup) to the spaghetti and then add the tuna, garlic, parsley to the same pot, let it sit about 5 minutes.
Serve in an oval dish with some fresh parsley and the black pepper on top.
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