This recipe challenged my idea of typical pastas. This flavor-packed recipe had very little tomato sauce, but instead, offered chunks of tuna, sun-dried tomato and crunchy pine nuts. My husband and I both loved it. My tips for US cooks who need help with the quantities: use about 12 oz. cooked tuna, 1 C. finely chopped red onion, 2 ounces pine nuts, 8 ounces pasta sauce, and 8 ounces dry pasta. I made this as part of PAC Fall 2008.