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World Pasta Day-Part 3

Posted in Abruzzo, Caro Diario.(dear diary..), cucina, entertaining, Events & Appearances, and recipes


I enjoyed meeting each and everyone of that you that come out to my appearance and book signing at the Atlantic City Gourmet Food & Wine Show with Tyler Florence,Duff and Christina Pirello. Yes , Tyler is really the best looking chef on TV, isn’t he ??

We enjoyed meeting you all and look forward to hearing from you. But as I promised, I am posting the recipe for my on stage cooking lesson- Pasta con Tonno (pasta with tuna). By the way, besides being delicious and healthy, it is a really economical dish to make. Pasta is one of the least expensive meals to make. Don’t worry about the brand so much but that your pasta is made with 100% semolina flour and has an  amber color to it (the color of semolina flour). When purchasing pasta, just look on the box for ingredients.. look for those that are 100% semolina flour, then choose from those that have that as the principal ingredient  and are most economical.So if you want to impress friends and family but still keep within your budget-try this dish.

Shopping List for this dish is:
* 1 box whole wheat or regular pasta (made with semolina flour)
*1 -16 oz can or 1 lb fresh plum tomatoes, extra virgin olive oil, handful fresh  parsley or 1 tsp dried parsley, 1 clove garlic, 1 small onion                                                                               

 Pasta Con Tonno

 *1lb. box whole wheat or regular penne pasta (made from semolina flour)

*2 tblsps extra virgin olive oil

*1- 16 ounce can or 1 lb fresh plum tomatoes

*1 handful fresh or 1 tsp dried parsley chopped

*1 garlic clove

*1 slice onion chopped

*1-12 oz can tuna packed in water

Fill past pot with water, when water comes to a rolling boil, place in 1 tablespoon of kosher salt. In a saucepan, place olive oil , chopped onion, garlic clove, Saute till onion is just about golden. Then place in canned tomateos or fresh tomatoes that have been washed, seeded and cut. Drain tuna and place into tomatoes. Simmer till liquid has been absorbed, about 15 minutes. Sprinkle on chopped parsley. Cook pasta for time indicated on package, or ‘al dente’. Drain.  Toss in tomato sauce. Serve hot.

For more great recipes, get your copy of  The Basic Art of Italian Cooking at or get your copy just in time for the Holidays of The Feast of the Seven Fishes/ Also available at

“Mangia Bene, Vivi Bene”

Maria Liberati

copyright, 2008, Maria Liberati

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