Pasta Oliva

Photo: flickr user truth82

Ingredients

2 tablespoons Olive oil

2 lrgs Shallots, chop fine

1 teaspoon Garlic, mince

2 Fresh or canned Roma tomatoes, dice, or

2 Oil-pk sun-dried tomatoes, dice

6 ounces Can light tuna in olive oil, drain

cup Dry white wine

20 smalls Pimiento-stuffed olives, coarse chop

1 Jalapeno or other med-hot Pepper, seed, chop fine

2 tablespoons Capers, drain

2 Canned anchovies, chop

1 bn Arugula, rinse, coarse chop

cup Fresh parsley, chop

1 pound Bow ties, shells or twists, cook, drain

Preparation

Heat oil in large skillet. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender. Add remaining ingredients except arugula, parsley and pasta. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop. Add arugula and parsley. Remove from heat and serve over hot pasta. 617 cal; 14 gr fat; 20%% fat.