tuna pasta recipe

September 3, 2007 at 11:11 am Leave a comment

Yesterday for lunch I took meatballs in the cafeteria, because the doctor said that I needed more iron. Given that they were pretty nasty, I didn’t eat so much, so was still a bit peckish for dinner. I have an old favourite tuna pasta recipe but I didn’t have the onion and celery and peas required, so I prepared a variation on the same theme. Maybe I should post the original, really good recipe, but I feel that would be dishonest, because the fact is I wasn’t well-organised enough to have the right stuff for the real recipe.

As you may have noticed by the foreign-location posts, I’ve been away for a week, and the onion that I wanted to use told that story – kinda dry on the outside and almost rotting on the inside … yummy.

Just so you know, though: for the original, finely chop an onion and chop up a big bit of celery; saute until translucent. Add a few chopped garlic cloves. Saute for a few minutes, and if you have white wine in the fridge, pour some on for the very good smell and taste.

Steam some peas with the pasta if you know exactly how long the pasta and peas need, and if you feel confident coordinating them both in the same pot. It’s also possible to steam the peas on top of the onion-celery-garlic, but this takes a bit longer than steaming in water. Add tuna and white cheese to the saute. In the original, no crushed tomatoes are used; neither are capers.

Ingredients

  • shell or butterfly pasta for two people
  • 1 tablespoon oil
  • 4 spring onions, sliced
  • 2 cloves of garlic, chopped
  • 4 tablespoons of crushed tomatoes
  • 1 tin of tuna
  • 4 tablespoons 5% white cheese or quark
  • capers

Preparation

Start water boiling for pasta. My pasta had a cooking time of 10 minutes so I started everything at the same time. Heat the oil in a little saucepan, add the spring onions and garlic and turn heat to low. As soon as the onion and garlic start to brown, add the tomatoes. Simmer gently. When the pasta is almost ready, add the tuna, cook until hot. Add the white cheese and heat through.

Drain the pasta and add the sauce to the pasta; mix to combine.

Put a tablespoon of capers into the bowl of those that eat capers. For those that don’t eat capers, I swear you don’t know what you’re missing. Serve.

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Entry filed under: eating, pasta, recipe.

the first day pasta with butter, balsamic vinegar, and tomatoes

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