Wednesday, April 25, 2012

Spaghetti with Tuna (Pasta al Tonno)

There is just no excuse not to make this dish.  It requires no cooking at all, just  a well stocked pantry.  Good, imported, European Tuna is worth the extra money.  Good quality tuna is the center cut, belly of the tuna (fillet), under olive oil.   Keep it in your Pantry.  If you love Tuna fish in general, once you taste this, you will be using it instead.  
This is my "Go to" recipe when I am home at lunch, but just can't bring myself to eat a sandwich.  Whatever for? In just a few minutes you have a tasty, healthy, dish that will fill you up in a hurry.  A little drizzle of fresh lemon juice and some extra virgin Olive oil and you are quickly on your way again.  I make it sometimes for dinner on a Friday night.  It's quick, simple and delicious.  My favorite kind of menu.
Ingredients for 2 servings
Into a bowl:
One can of Italian Tuna under Olive oil, drained
2 tablespoons of Capers salted, rinsed, or  under vinegar, rinsed
1/4 cup extra Virgin Olive oil
Pinch of hot pepper flakes (Optional)
1 cup pitted black olives cut in half
pinch of salt
pinch of pepper
handful of parsley chopped in pieces 
One squeeze of lemon (optional)
Extra drizzle of olive oil (optional)
6-8 ounces of Spaghetti
3 liters of water to boil plus 2 teaspoons salt in the water
Bring your water to a boil and cook your pasta.  In the meantime, place all your ingredients in a bowl and mix.  Drain and toss your pasta in your bowl.  Serve warm and Enjoy!  Buon Appetito!





 Special Note: There are some fantastic Spanish as well as Portuguese canned Tuna products in local supermarkets.  Look for the kind packed in Olive oil.  The flavor and quality is above any American product version.   Use it in your Tuna Salads too. You will never go back to anything else.