|
|
|
|
|
 |
 |
 |
|
| 2 Tbsp. olive oil from canned tuna (or extra virgin olive oil if Italian tuna is unavailable) |
| 8 cloves garlic, sliced |
| 1 medium sweet onion, chopped |
| 1/2 tsp. red pepper flakes |
| 12 oz. Italian tuna in olive oil, drained |
| 3 1/2 C. tomato sauce |
| 1/4 C. fresh basil, minced |
| 2 Tbsp. fresh oregano, minced |
| 2 tsp. salt, or to taste |
| 1 tsp. black pepper, or to taste |
| 1/4 C. grated parmesan cheese |
| 1/4 C. capers, drained |
| 1 lb. fusilli, cooked al dente |
|
|
|
Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
|
|
|
 |
|
|
Dom's Tuna Pasta |
|
|
|
Note: Italian canned tuna is far sweeter and richer than its domestic brethren and can be found in any Italian grocery, but if it is unavailable, domestic canned tuna is an ample, if not optimal, substitute. |
|
|
|
1. Add the olive oil to a saute pan over medium heat and sweat the red pepper flakes, garlic and onions until translucent. |
|
|
| 2. Add the tuna, tomato sauce, basil, oregano, salt and pepper and simmer, adjusting the heat as necessary, for 10-15 minutes, stirring occasionally. |
|
|
| 3. Just before serving, stir in the parmesan cheese and capers, and add additional salt and pepper, if necessary. |
|
| 4. Garnish with additional parmesan and basil leaves, and serve with crusty bread, if desired. |
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
