2 tablespoons Olive Oil
1 Red Chile — dried
10 milliliters Garlic — cut in half
28 ounces Tomatoes can
Salt 1 pound Pasta — cooked
12 1/4 ounces Tuna can — drained
Parsley — chopped
Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly, then addtomatoes and salt to taste. Cook 10 minutes. Meanwhile, cook pasta according to directions on package. Add tuna to tomato mixture and simmer few minutes to heat through. Remove chile and garlic. Pour sauce over drained pasta. Garnish with chopped parsley. Makes 4 servings. 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. NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small children are served farfalla (bow- or butterfly-shaped) pasta.