Saturday, March 2, 2013


PREPARATION TIME:     40 minutes
1 (425g) spaghetti
1 (225g) margarine
1 clove garlic, minced.
5 slices loaf bread, cut into cubes
1/3 cup olive oil
1 cup onions, chopped

½ cup green bell pepper, chopped
¼ cup capers, drained
1/2cup pitted black olives, sliced
2 cans tuna flakes or hot and spicy tuna
1 ½ tsp. salt

1. Cook  spaghetti according to package directions. Set aside.
2. In a large heavy skillet, melt margarine over until hot medium hot but not smoking. Sauté garlic and beef cubes until brown and crisp on all sides . Drain on pepper towel set aside.
3. In the same pan, heat olive oil and sauté the garlic, onions and peppers for 5 minutes or until the onions are soft. Add the capers, olives and tune flakes; season with salt and pepper; stir until heated through. Removed the skillet from the heat, but keep warm.
4. In a large heated serving bowl, combined cooked drained pasta with the sauce; toss gently. Top with garlic croutons and sprinkle with parmesan cheese if desired.

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