A place to share a little about my crazy life filled with food, friends, faith and freedom.

Wednesday, January 30, 2013

Dinner with Dad.

Mom had meetings at school all night tonight, so it was just Dad and me in the kitchen. You know what that means? Onions. Lots of onions. A rarity in our casa. How in the world could something so essential to culinary success be prohibited in our kitchen, you ask? Well, As I mentioned before, my mom, an ordained Home Ec teacher, is allergic to onions. Yes you heard me right. I lived in this culinary sin unknowingly for 16 years. And then I discovered the real world.  And because I just have to take advantage of every opportunity I can to smuggle those sacred vegetables in the kitchen...We had a dish smothered (well not quite- i just like that word) in onions. Mom will never know...except for the fact that she has a super nose and can spell them two hours after we finish dinner...oh we'll, it was worth it :) Check it out! - Tuna Tomato Pasta

Lets be honest, I am terribly messy in the kitchen. 

Tuna Tomato Pasta

Prep/cook: About 30 minutes
Yield: About 6 medium servings

  •  1 pound whole wheat rotini (spiral) pasta
  •  2 teaspoons olive oil
  •  8 ounces mushrooms, such as cremini, button, or shiitake, sliced
  •  3/4 cup red onion, diced (about 1 small)
  •  2 teaspoons minced garlic (about 4 cloves)
  •  1 (26-ounce) jar purchased tomato-based pasta sauce
  •  3 (5-ounces each) cans white albacore tuna, drained
  •  1/2 cup black olives, pitted and sliced
  •  2 tablespoons capers, rinsed and drained
  •  1 teaspoon lemon zest
  •  1 teaspoon black pepper
  •  1/2 teaspoon kosher salt
  •  1/2 teaspoon crushed red pepper flakes    
  •  2 tablespoons chopped fresh flat-leaf (Italian) parsley

So many onions. So many tears. 
  1. Bring a large pot of water to boil. Cook pasta as directed, just until it is al dente (about 8 minutes). When draining the pasta, reserve 1 cup of the cooking liquid and set aside.
  2. Meanwhile, in a large separate pot, heat olive oil over medium. Add mushrooms and onions, sautéing just until onions begin to soften, about 4 minutes. Stir in garlic and cook 1 additional minute.
  3. To the pot, add pasta sauce and tuna. With a fork, gently break the tuna into bite-sized chunks. Stir in the olives, capers, and lemon zest, then simmer for 5 minutes to combine the flavors.
  4. Add the black pepper, salt, and red pepper flakes. Stir in the reserved cup of pasta water, then add the pasta. Toss to coat. Stir in the fresh parsley and serve. Enjoy! 


No comments:

Post a Comment