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Capellini With Tuna & Anchovy

  • Cento Italian Oil     (17 oz bottle) .
  • 1 tsp. Bellino Minced Garlic  (7.5 oz  jar)
  • 1 can Cento Chef's Cut Tomatoes   (28 oz)
  • 1 can Cento Tomato Paste     (6 oz)
  • 1 can Cento Tuna   (6 oz )
  • 1 can Cento Flat Anchovies (2 oz)
  • 1 lb. Anna Capellini
  • 1 dried, diced hot chili pepper (optional)

Cover bottom of large frying pan or saucepan with Cento Oil. Brown diced chili pepper and garlic in oil. Add lightly chopped or hand-crushed Cento Chef's Cut Tomatoes. Then add Cento Tomato Paste, Cento Tuna and Cento Anchovies. Cook over medium heat for 30 minutes. Cook Anna pasta according to package directions. Completely drain pasta after cooking. Pour tuna and anchovy gravy over pasta. Serve immediately. Serves four.





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