Jools' Favorite Saturday Afternoon Pasta ...
Check out this yummy recipe from hostesswiththemostess.com!
Just got this recipe from my daughter. A friend of hers served this at a little dinner last night. She said it was really good ...
Ingredients:
olive oil
1 red onion, peeled and finely chopped
1 - 2 fresh red chillies, deseeded and finely chopped
1 level teaspoon ground cinnamon
A bunch of fresh basil, leaves picked, stalks chopped
2 x 14 oz cans good-quality plum tomatoes
2 x 10 oz cans good-quality tuna in olive oil, drained and flaked
Sea salt and freshly ground black pepper
1 lb 2oz good-quality rigatoni or penne
Zest and juice of 1 - 2 lemons
A small handful of freshly grated Parmesan cheese
Directions:
Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium to low heat for 5 minutes until the onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Break the tomatoes up using the back of a spoon, then bring to the boil and simmer for about 20 minutes. Taste for seasoning.
Meanwhile, cook the rigatoni in a pan of salted boiling water according to the packet instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan and mix together weIl. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.
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Comments: 16
This sounds awesome, and I will feature this in the groups.
PASTA PUTANESCA
Pasta putanesca literally means "Harlot's Pasta." It was made by the ladies of the night in Italy after a days work. It was a throw-things-together-from-the-fridge thing. It didn't take a lot of time to make and is of course delicious. When you make this, use what you have ... substitutions and quantities are a personal choice. It never tastes the same twice!
PASTA PUTTANESCA
INGREDIENTS:
•9 ounces farfalle or bow tie pasta
•4 tablespoons olive oil
•2 cloves garlic, chopped
•Pitted gaeta olives or Kalamata olives
•1/4 cup capers
•1/4 cup sun dried tomatoes or a can of tomato sauce
•1 cup cooked artichoke hearts or bottoms
•salt, pepper and oregano to taste
•1 tablespoon chopped parsley
•4 ounces chicken broth
•Fresh basil leaves for garnish
PREPARATION:
•Boil water for pasta. Cook pasta for 8 minutes until al dente while making the sauce.
•The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned (don't burn), add olives, capers, artichokes, tomatoes, salt, pepper, oregano, parsley and chicken broth. Stir farfalle while sauce simmers. Once farfalle has cooked, drain, return to the pot and stir in some sauce. Put farfalle on a plate and top with the rest of the sauce. Garnish with fresh basil.
•Yield: 2 servings
Ingredients such as tuna and mushroom are sometimes added for variety in some recipes, while others strictly exclude both.
Learn something new every day. Thank you, Marianne!