This week, it's all about pasta on Just for Cooking! During these tough economic times, pasta dishes can be so affordable. You can feed a small army!
I am going to showcase three pasta dishes over the course of this week:
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| Linguine with Tuna, Capers and Olives |
Tonight I am making Linguine Con Tonno, Capperi, E Olive - better known as Linguine with Tuna, Capers and Olives. It's my delicious version which consists of an "almost" no cook sauce served with healthy whole grain linguine.
Later on this week, look for my healthier take on Spaghetti alla Carbonara.
Finally, I'll be showing you how to make my Potato Gnocchi "Pie" made with a slow cooked chicken Bolognese and topped with creamy Gorgonzola.
The first two dishes are easy weekday meals. The last is totally decadent, and perfect for a Sunday supper.
So, let's get started -
Ingredients:
1/2 pound Whole Grain Linguine
1 - 5 ounce Can Italian Tuna (Tonno) in Olive Oil, drained and oil reserved
Zest of one medium Lemon
Juice of 1/2 medium Lemon
1 cup chopped Olives (black, Kalamata and green - or your choice)
1/2 cup Extra Virgin Olive Oil, plus more for drizzling at the table
2 cloves Garlic, minced
1 tablespoon large Capers in Vinegar (not drained)
3-4 Anchovy Fillets
Crushed Red Pepper, to taste
Fresh Chopped Parsley, for garnish
Optional Add-In Ingredients: Seeded chopped Tomato, Arugula or Baby Spinach
Cook linguine per package directions.
In a heat-proof mixing bowl, combine flaked tuna, oil from tuna, zest of lemon, lemon juice and chopped olives. If using tomato, add in at this time.
In a non-stick skillet, heat 1/2 cup olive oil. Add anchovies, crushed red pepper and garlic. Cook over low heat until anchovies dissolve and you begin to smell the aromatic scent of the garlic and crushed red pepper.
Combine hot anchovy mixture with tuna and other ingredients in the mixing bowl. Add cooked pasta. Toss well. If using arugula or spinach (not pictured), add at this time.
Transfer to a serving bowl. Top with parsley.
If you like this dish, you might also like: http://welcometojustforcooking.blogspot.com/2011/04/two-for-tuna.html
3 comments:
Looks wonderful. Love it.
I have made similar dishes before. Good choice! I love this sauce.
Thank you. Most of the recipes I've seen over the years for similar dishes say to keep the anchovy raw. I just find that melting it in the oil with the garlic and crushed pepper gives it a little extra something.
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