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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ANGEL HAIR WITH TUNA AND CALAMARI SAUCE

From: Lillian Ricci and Stella Ricci
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

2 packages calamari tubes (cleaned)
2 large cans of Italian tuna in olive oil
2 pounds angel hair pasta
1 medium onion, peeled and thinly sliced
handful fresh basil, chopped
salt and pepper to taste
2 cans (6 ounces) tomato paste
2 cans (28 ounces) Italian peeled plum tomatoes
sugar
DIRECTIONS:
Heat oil in a deep pot, add onions and cook until onions are translucent. Add tomato paste and 36 ounces of water. Stir and cook for 10 minutes. Put the canned tomatoes through a food mill to remove seeds. Add to pot along with basil, salt, pepper and sugar to taste. Cook for 30 minutes on medium. Add calamari and cook 30 minutes more. Add tuna to sauce along with oil from the cans and cook for 30 minutes more on medium. Remove the calamari and larger chunks of tuna from the sauce and place in a serving bowl. Serve pasta with sauce and top with calamari and tuna. Serve with grated Romano cheese.
This is also a great pasta dish for Lent.

ingredients(s): tomato paste, plum tomatoes, onion, calamari tubes, basil, tuna,

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