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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

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.
Current Music: Oingo Boingo - "No Spill Blood"