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04 August 2008 @ 10:47 pm
An actual post! An actual recipe!  
I made this tonight for the second time, and I've decided it's good enough to share. It is especially worth a look if you're on WIC, as it makes use of the tuna and carrots distributed to nursing moms.

Credit goes to the Philadelphia Inquirer.

Name of Dish: Gino Razzi's Cherry Tomato-Tuna Pasta
Type of Dish: Lunch/dinner
Vegetarian/Vegan: No, although it is kosher pareve
Allergens: Wheat/gluten - although you could, I suppose, use gluten-free pasta
Budget Recipe: Yes
Kid-Friendly Prep: Well, I say yes, given that I prepped it with a four-year-old running around pretending to be King Arthur, and a baby in a sling.
Serves: Four


Ingredients:
1/2 Onion, finely diced
1/2 carrot, grated
2/3 cup olive oil
2 pounds cherry (or grape!) tomatoes, sliced in half
1 6-ounce can oil-packed tuna
1 pound spaghetti

In a saute pan, cook onion and carrot in olive oil over medium heat for about five minutes, until onions become translucent.

Add tomatoes, and bring to a low simmer [Note: low simmer my ass. Leave it on medium heat or the tomatoes will NEVER COOK.] until the skins break down and the liquid begins to reduce, about ten minutes.

Start cooking pasta. [You should have the water boiling and ready to go.] While pasta cooks, add entire can of tuna (including oil) into the sauce, and mash well to incorporate.

Boil spaghetti until it is al dente (about 8 minutes, depending on type/brand).

Remove pasta from water with tongs (or one of those pasta-scoopy-thingies with the teeth) and add directly to saute pan, and toss with tomato-tuna sauce, stirring and mixing for two to three minutes. The pasta will finish cooking as it's stirred, and also release starch to thicken the sauce.

Plate immediately and serve.
 
 
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