Tuna “chilindron” with penne recipe
Ingredients - ¼ cup extra-virgin Olive Oil - 1 medium Spanish Onion - 4 cloves Garlic - 2 teaspoons Chili Powder - 1 teaspoon smoked Paprika - 1 teaspoon dried
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Ladle
- Colander
- Can opener
- Serving platter
Ingredients
- Olive Oil: ¼ cup extra-virgin
- Onion: 1 medium Spanish
- Garlic: 4 cloves
- Chili Powder: 2 teaspoons
- Paprika: 1 teaspoon smoked
- Oregano: 1 teaspoon dried
- Bell Peppers: 1 red
- Bell Peppers: 1 yellow
- Bell Peppers: 1 orange
- Tomatoes: One 28-ounce can crushed
- Tuna: Two 12-ounce cans chunk light or solid white
- Basil: 6 large fresh
- Kosher Salt
- Penne Pasta: 1 pound
- Parsley: Chopped fresh flat-leaf
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