Salsa Fabrics Quilter's Quickest Recipes
Pasta al Tonno:
Olive
Oil
salt
2
tbs. chopped garlic (or more if you like garlic)
1/2
cup finely chopped white onion
dash
thyme
dash
sage
dash
oregano
dash
red hot chili pepper flakes (to taste)
2
tbsp. capers
3/4
cup whole, pitted kalamata olives
1/2
cup red wine
1
large can whole white tuna fish in water
1 28
oz. can chopped tomatoes
Pasta
of your choosing
Parmesan cheese to taste
Get a
large pot going with boiling water for the pasta. Salt the water
and
add a bit of olive oil. In a saucepan, saute garlic, onion and all
the
spices until edges of garlic and onions just barely begin to turn brown
(this
alone will make your kitchen smell fabulous!). Add the capers
and
kalamatas and saute them with the rest of the mixture until they
appear to have absorbed the flavor of the spices (about 2 minutes).
Add
the wine and continue to saute for another minute or so. Open
the
can of tuna, drain off the water and use a fork to break it up out
of
the can and into the saucepan. Let simmer for a minute.
Add
the can of tomatoes, and let the tomato mixture come to a boil.
Stir
frequently. As soon as the tomatoes start to boil, turn the heat
down
(medium-low) and simmer. Your pasta water should be boiling away,
and
if you are using dried pasta, it's time to put it in the water. By the
time
the pasta is done cooking, the sauce will be ready. If you are using
fresh
pasta, you'll want to wait another 8 minutes or so before putting
it in
the water so that the sauce has additional time to simmer. Cook
the
pasta al dente. Drain, serve topped with a generous portion of
sauce
and add parmesan cheese to taste. People LOVE this dish,
and
it's so easy! Have fun experimenting!
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