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

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