2 tb Olive Oil
1    Red Chile -- dried
10 ml Garlic -- cut in half
28 oz Tomatoes can
Salt
1 lb Pasta -- cooked
12 1/4 oz 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.