Anonymous Fri Oct 07 11:57:11 2005

8 ounces uncooked linguine

3/4 cup tomato puree

3/4 cup white wine or apple juice

2 cloves garlic, finely chopped

1 teaspoon olive or vegetable oil

1 (14-1/2-ounce) can whole tomatoes,

undrained

1 pound yellowfin tuna or other lean

fish fillet, cut into 1-inch pieces

3 tablespoons chopped fresh or

1 teaspoon dried basil leaves

1 teaspoon grated lemon peel

2 tablespoons lemon juice

2 teaspoons capers

1/4 teaspoon pepper

Cook pasta according to package directions--except omit salt; drain. Cook tomato puree, wine, garlic, oil and tomatoes in 2-quart saucepan over medium heat 10 minutes, breaking up tomatoes and stirring occasionally. Stir in fish. Cover and simmer 7 minutes or until fish flakes easily with fork. Stir in cooked linguine and remaining ingredients. 6 servings