Seafood Marinara Lisa Hlavaty Fdgn81a

8 ounce Dry thin whole wheat pasta

1/4 pound Fresh mushrooms -- sliced

1 tablespoon Full flavored olive oil

1/4 teaspoon Dried thyme leaves

2 Cloves garlic -- minced

1/4 cup Chopped fresh basil leaves

1 Onion -- minced

1/4 cup Chopped fresh parsley or 1

10 Medium pitted black olives

1/8 teaspoon Red pepper flakes

2 cup Chopped canned plum tomatoe

Freshly ground pepper 2 tablespoon Tomato paste

1 pound Tuna or any other firm fish

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MICROWAVE
-- or scallops or peeled shrimp Bring enough water to boil on top of conventional stove > and cook pasta until al dente. Meanwhile, combine oil; garlic and onions in 2 quart microwaveproof casserole. Microwave on high 1 minute. Add olives, undrained tomatoes and tomato paste. Cover with wax paper and microwave on high 3 to 5 minutes or until boiling. Stir. Add mushrooms, thyme, basil, parsley, red pepper flakes, pepper to taste and tuna. Cover again and microwave on hgih 4 to 6 minutes or until fish is cooked through. Let stand 5 minutes. To serve, drain pasta and divide among 4 bowls. Spoon 1/2 cup seafood mixture on top.