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Wednesday, April 14, 2010

What's Cooking Wednesday: La Pasta col Tonno

Or in English, Pasta with tuna. My boyfriend taught me this southern Italian recipe, and it has since become my favorite. Since I did not learn the recipe with any precise calculations, such a certain amount of olives or onion, I am leaving it up to you to decide just how much you may like with this dish. My boyfriend only likes to cook this with a little bit of onion, since he does not like onion; perhaps just to give it a little flavor. However, I cook this dish with half of an onion.


Ingredients:

chopped Green olives
about a tablespoon of Extra-virgin olive oil
Rigatoni pasta
chopped onion; either tiny slivers or up to half an onion (however, much onion you'd prefer)
pureed red tomato sauce (enough that will lightly coat the pasta, not douse it)
canned tuna fish, either canned with olive oil or with water (preferably olive oil)
salt


Instructions:

Fill a pot of water, and wait for it to come to a boil. Once boiling, add salt and then add your pasta. Cook your pasta according to the recommended amount of time for 'al dente'. Salting should be to taste. While waiting for the water to boil, add a tablespoon of the extra-virgin olive oil to a separate sauce pain. Slightly warm the oil. Add onions, and cook until they become transparent. Next, add the tuna fish, olives, and tomato sauce. Salt your sauce to how salty you prefer it. Heat the mixture until warmed. Once your pasta has cooked, strain the pasta, and place it back into the pot you cooked it in. Finally, add your sauce to your pasta, and mix it together.


Very quick dish to cook up!



Buon appetito!

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