copyright 2009, Maria Liberati
Really a light dish ..no cheese since there is fish on top..served with a chilled refreshing dry white wine to make this a perfect lunch or dinner. I prefer my pasta meals in the afternoon..gives me more energy for the rest of the day.
A handful of fresh parsley adds a perfume to this dish and a trip to the local open air market here in Rome was a necessary trip..no garden here at the city house.
The recipe is a simple one..
Pasta with tuna
1 lb spaghetti
1 can Albacore tuna
1 clove garlic
2 lbs fresh, red ripe tomatoes, seeded and cut
3 tblsps extra virgin, cold pressed olive oil
1 handful chopped parsley leaves
Place olive oil in saute pan. Place in garlic. When garlic begins to turn golden, place in tomatoes and wine, let simmer down, When sauce has reached its consistency thickened, place in flaked tuna. remove from heat, toss in pasta cooked al dente.
Serve with sprinkled parsley.
A chilled bottle of Fallenghina wine is what we are enjoying with this dish…
Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in Italy this book makes a perfect gift for a special person or yourself!
Join me for upcoming events & apearances:
Sept 23rd- The Big Blend Radio Show
Oct 3rd- Book signing 11-1 PM-Collingswood Book festival, Collingswood, NJ
October 5th-Book Signing & cooking demo with dinner-Horsham Library. Horsham, Pa
October 12th- Book signing, Borders Book Store, Warrington, Pa
October 21, Book singing, cooking demo with smapling at Lower Southampton Library, Feasterville, Pa.
See you then
Mangia Bene ,Vivi Bene,