Pasta Oliva

• 2 tablespoons olive oil
• 2 shallots lrgs, chop fine
• 1 teaspoon garlic mince
• 2 Roma tomatoes Fresh or canned, or dice
• 2 oil pk sun-dried tomatoes, dice
• 6 ounces light tuna in olive oil drain
• 1 cup dry white wine
• 20 pimiento-stuffed olives smalls, coarse chop
• 1 jalapeno or other med-hot Pepper, seed, chop fine
• 2 tablespoons capers drain
• 2 anchovies Canned, chop
• 1 arugula rinse, coarse chop
• 1 cup fresh parsley chop
• 1 pound bow ties shells or twists, cook, drain

1. Heat oil in large skillet.
2. Add shallots and garlic and cook over med-low heat 5 minutes or until shallots are tender.
3. Add remaining ingredients except arugula, parsley and pasta.
4. Bring to a boil, reduce heat and simmer 10 minutes for flavors to develop.
5. Add arugula and parsley.
6. Remove from heat and serve over hot pasta.

olive oil, shallots, garlic, tomatoes, oil, white wine, pimiento, pepper, capers, anchovies, arugula, fresh parsley chop, ties shells

Taken from www.yummly.com/recipe/Pasta-Oliva-1668530 (may not work)