Tuesday, November 17, 2009

Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives

I have always been intrigued by recipes of this type. Pasta! Tuna! Oily salty bits! I love all those things!


But in the execution, it was a little bit... fishy. Are you laughing at me? Because I felt kinda silly when I took a bite of this dish and thought, hm, kinda fishy. I mean, it has two types of fish in it. So, well, DUH.

But whatever, it was good, and more importantly, it was a weeknight dinner. So I present the recipe to you, dear reader, because maybe fishy pasta is your thing. Or maybe you have some advice on how to make it more balanced. If nothing else, we all need an opportunity to laugh at ourselves (or each other).

Pasta with Tuna, Tomatoes, Garlic, Capers, and Olives
From the Food Network

2 oz. pasta (such as penne or rigatoni)
1 teaspoon olive oil
2 cloves garlic, thinly sliced
1/4 cup white albacore tuna
1 red, ripe tomato (locally grown, yesss)
2 tablespoons capers, rinsed and chopped
2 anchovy filets, finely chopped
4 Kalamata olives, pitted and chopped
1 tablespoon fresh basil, chopped
Parmesan or other firm cheese for grating
Pepper

Cook pot in a large pot of salted water until al dente.

Heat olive oil in a skillet over medium heat. Saute garlic until translucent, about 3 minutes. Add tuna, tomato, olives, capers, and anchovies. Cook until tomatoes start to break down, about 5 minutes. Season with pepper (you shouldn't need to add any salt). Toss pasta in with sauce, serve garnished with cheese and basil.

Serves 1

4 comments:

  1. ewwww fishy! I love my fish but mostly when its fresh! But I love the idea of using olives and capers and such! I would cut out the anchovy if I were you.. Anyways, I am not in pork overload!!! Its so damn good how can I not eat it all the time?? Actually that coq au vin I made on saturday that we're still eating is just sooo good. so there no more pork. :-p

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  2. sounds like puttanesca.. when we make it, we add chopped black olives, red pepper flakes, and some sort of onion to the mix, and don't use anchovies. might need a little salt without the anchovies though.

    enjoy reading your stuff. how's m?

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  3. we are going to my parents 'cabin' in ny state and Terri is meeting up with us there too. Just mailed a boat part to MD today for M to pick up. :) you can email me btw so we don't have to have a conversation via our blogs... jeffkelley@gmail.com

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  4. useful is a plant garlic in turkey, we use almost all the dishes and he's my taste wonderful natural antibiotic.

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