Wednesday, May 6, 2009

Easy Italian for Londoners Trying to Cook

Yummy Pasta with Italian Tuna Red Sauce
(Do you like tuna? its a great, easy, cheap, healthy protein, so you should learn to like it if you dont already, mmmk? I cant stand it raw or in tuna salad, so this is essentially the only way I eat it.)

Pasta, rigatoni, penne, or bow tie (about 2 servings)
Pasta sauce, any kind
1/2 onion, red, white, or yellow, chopped
Garlic if you want
Olive Oil
1 Can of Tuna
Black olives if you want
French bread for dippin and eatin

Start the pasta water. When it boils, throw in pasta and set the timer. Meanwhile, start the sauce:

Add about 1 Tb olive oil to a pan, heat it up over medium and throw in the onions. Let those babies soften a few minutes, and then add minced garlic if you want. When the onions/garlic are soft, and slightly browned, add the can of tuna. I like to brown the tuna a bit, so I let it rest in the pan and get crispy, on medium, about 3-5 minutes. When the tuna looks good (not fishy anymore) add capers, as many as you like. Toss in some chopped black olives if you roll like that. When all of that is warmed up and looking good, add in the pasta sauce. (You could additionally--or instead--add plain crushed tomatoes..if you do, add oregano, thyme, basil, salt, and pepper.) Stir in tomatoes well, cover, and simmer over low heat, about 5-10 minutes. Salt and pepper to taste.

Toss sauce with pasta, douse in fresh Parm, crack vino, make out with boyfriend before this dish destroys yo breaf. Eat.

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