Recipe

Since I just started the hem on my lace curtains--provisional cast-on, some stockinette--I thought I wouldn't bore you with visuals. So I'm reduced to talking about what we had for dinner.

This is my own concoction, inspired by a good friend in Westcliffe of Italian extraction. He would buy the $40 can of Spanish tuna. I splurge on the $3 can. Regardless, this makes a delicious weeknight meal. Substitute your favorite jarred sauce for the tomatoes and garlic for an even easier version.

Nake-id Puttanesca

1 Tbs olive oil

2 cloves garlic

pinch red pepper flakes

1/2 cup sliced green or good black olives like kalamata

1-2 Tbs capers

1 can albacore tuna in spring water, drained

1-2 14 ounce cans of good tomatoes

Saute first five ingredients in olive oil until garlic is cooked but not brown. Add tuna. (Be sure to let cats lick can. This is a very important step in the process.) Add tomatoes and simmer uncovered until sauce thickens, about 15 minutes.

Serve with grated Romano over penne, rotini, bow ties or other squiggly pasta. Enjoy!

Comments (2) -

August 14. 2007 03:40

Sue

Sure you wouldn't rather have tuna salad with "may nase".  I know that's your favorite 'sauce'!!!

Mom

Sue |

August 14. 2007 05:36

N/A

This looks kick-ass!  Thank you so much for sharing.

I feel like there is so much I want to talk with you about (mostly fawning over your amazing VK articles, and the *real* skinny on all of the books you saw)- we should do coffee soon.

Cathi |

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