aesthetics of hunger: dinner
This is for Lindy's blog, Toast. She's gathering cheap recipes, aka "Something for Nothing" and, on April 2, when she's done, you should definately check her out. Or send her something now, chowhounds.
And so, I give you, "We could call her Tuna!"*
1 can tuna, whatever kind you like, in water
1 small can diced or whole tomatoes (you'll have to cut or break up whole tomatoes)
2-3 cloves garlic, sliced fine
1/4 of an onion, chopped
1/2 tsp red pepper flakes (this should be a hot dish)
Olive oil
Pasta, something long.
1. Heat the oil, add garlic, onion and red pepper flakes in wide, deep frying pan. Cook till garlic gets light brown. Add the tomatoes and reduce at a simmer until sauce thickens a little.
2. Cook and drain the pasta.
3. Add the tuna and its water to the tomato sauce and stir, bring the sauce back to a simmer. Sauce should be runny again. Add 2 servings of pasta and stir to cover pasta with sauce. Salt and black pepper.
4. Variations, according to your odds and ends: You can add a dried out old piece of carrot and/or celery from the bottom of your veggie bin when you add the tomato. Remove the veggies before you add the tuna. And then eat them. You can add the dregs of a bottle of dry white wine when you add the tomato. You can top with fresh parsley or fresh dill or dried dill or black olives or capers. But of these last, choose just one, it's that kind of dish.
* My little brother's suggestion for my little sister's name, before she was born. This dish also goes by pasta al tonno. The photo is of a similar sauce, but made with poached Tilapia and eaten as leftovers with a scone, not pasta. Actually, you can't very well see here how runny the sauce is. But trust me.
Categories: food, gustatory, material
And so, I give you, "We could call her Tuna!"*
1 can tuna, whatever kind you like, in water
1 small can diced or whole tomatoes (you'll have to cut or break up whole tomatoes)
2-3 cloves garlic, sliced fine
1/4 of an onion, chopped
1/2 tsp red pepper flakes (this should be a hot dish)
Olive oil
Pasta, something long.
1. Heat the oil, add garlic, onion and red pepper flakes in wide, deep frying pan. Cook till garlic gets light brown. Add the tomatoes and reduce at a simmer until sauce thickens a little.
2. Cook and drain the pasta.
3. Add the tuna and its water to the tomato sauce and stir, bring the sauce back to a simmer. Sauce should be runny again. Add 2 servings of pasta and stir to cover pasta with sauce. Salt and black pepper.
4. Variations, according to your odds and ends: You can add a dried out old piece of carrot and/or celery from the bottom of your veggie bin when you add the tomato. Remove the veggies before you add the tuna. And then eat them. You can add the dregs of a bottle of dry white wine when you add the tomato. You can top with fresh parsley or fresh dill or dried dill or black olives or capers. But of these last, choose just one, it's that kind of dish.
* My little brother's suggestion for my little sister's name, before she was born. This dish also goes by pasta al tonno. The photo is of a similar sauce, but made with poached Tilapia and eaten as leftovers with a scone, not pasta. Actually, you can't very well see here how runny the sauce is. But trust me. Categories: food, gustatory, material
Labels: food
posted by zoe p. at 1:18 PM
2 Comments:
I like both of these recipes very much. The tuna reminds of a recipe Marlene Dietrich gives in Marlene's ABC, but she suggests having it over toast rather than pasta.
Marlene is right. This is excellent with very thin, very toasted wheat toast.
And so are canned clams in white wine sauce. And I suspsect that dishes like these are the ones that take breadcrumbs (rather than cheese) sprinkled on top.
Yum. Since it's a little early in the day for seafood dishes, I'm going to drown myself in Dietrich's voice, on The Cosmopolitan. As my friend A says of Dietrich's singing voice, "It's an aquired taste." And so is much elegant acccordian.
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