• Ingredients: 31
  • Serves: 2

Perciatelli with tuna, capers and tomatoes with olive oil, rolled fillets of anchovies with capers from can, garlic cloves, minced, 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes, dry white wine, 6 1/8-ounce can white tuna packed in water, drained well, chopped parsley.

Ingredients

  • 2 tbsps. olive oil
  • 4 rolled fillets of anchovies with capers from can
  • 3 garlic cloves, minced
  • 1 14- to 14 1/2-ounce can ready-for-pasta chunky tomatoes
  • 1/4 cup dry white wine
  • 1 6 1/8-ounce can white tuna packed in water, drained well
  • 3 tbsps. chopped parsley

Tomatillo Salsa

  • 1/3 cup chopped fresh cilantro
  • 1/2 tsp. chili powder
  • Hot pepper sauce

Tomato-Chili Sauce

  • 2 green onions, finely chopped
  • 3 tbsps. chopped fresh cilantro
  • 1 large garlic clove, minced
  • 3/4 tsp. sugar
  • 1/2 tsp. ground cumin

Tortillas

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Meanwhile, heat oil in heavy large skillet over medium-low heat. Add anchovies with capers and garlic and sauté 2 minutes, mashing to paste with back of fork.

    For this step you will need

  2. Step 2 Mix in tomatoes with their juices and white wine. Increase heat to medium-high and cook until sauce thickens slightly, about 5 minutes.

    For this step you will need

Nutrition information

Calories 702 Carbohydrates 96 g (32%)
Fat 16 g (25%) Protein 39 g (79%)
Saturated Fat 2 g (12%) Sodium 1,104 mg (46%)
Polyunsaturated Fat 3 g Fiber 6 g (26%)
Monounsaturated Fat 10 g Cholesterol 26 mg (9%)