This one is a stand-by for us, and one I serve to company, particularly if I'm not sure when they're actually going to show up:
PASTA WITH TUNA AND CAPER SAUCE (from The Chefs of Cucina Amore)
plenty of water to cook spaghetti
1 lb spaghetti 2 garlic cloves, minced 3 T olive oil 1/2 t red pepper flakes 1 t fresh parsley (I have used a bit of dried oregano occasionally) 1 can diced tomatoes 2 T capers 2 cans tuna
Bring water to a boil and add spaghetti (and salt if desired). Cook till about 3/4 done, flexible but still with the stick-in-your-teeth thing going on.
While the water is coming to a boil, heat oil in a large, deep skillet on low. Add garlic and saute till just beginning to color. Add pepper flakes, parsley, tomatoes, and capers; simmer over med-high for 2 - 3 minutes. Stir in drained and crumbled tuna. Reduce heat to low just to keep warm.
When the pasta is quite al dente, reserve 1 cup of the cooking water, and drain thoroughly. Add pasta to skillet. Pour in 1/4 cup of reserved water and cook over very high heat, stirring constantly, until pasta is done. Add more reserved cooking water as necessary. Serve.
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PASTA WITH TUNA AND CAPER SAUCE
(from The Chefs of Cucina Amore)
plenty of water to cook spaghetti
1 lb spaghetti
2 garlic cloves, minced
3 T olive oil
1/2 t red pepper flakes
1 t fresh parsley (I have used a bit of dried oregano occasionally)
1 can diced tomatoes
2 T capers
2 cans tuna
Bring water to a boil and add spaghetti (and salt if desired). Cook till about 3/4 done, flexible but still with the stick-in-your-teeth thing going on.
While the water is coming to a boil, heat oil in a large, deep skillet on low. Add garlic and saute till just beginning to color. Add pepper flakes, parsley, tomatoes, and capers; simmer over med-high for 2 - 3 minutes. Stir in drained and crumbled tuna. Reduce heat to low just to keep warm.
When the pasta is quite al dente, reserve 1 cup of the cooking water, and drain thoroughly. Add pasta to skillet. Pour in 1/4 cup of reserved water and cook over very high heat, stirring constantly, until pasta is done. Add more reserved cooking water as necessary. Serve.
(This is also good as leftovers...)