Monday, May 21, 2007

Pasta con tonno

We make some really delicious pasta dishes at our house and I thought I would share some. It is a little difficult to come up with a recipe, because we don't really use one. Joey is the one that usually makes these meals, but I am learning and becoming almost just as good. This is a great recipe and so simple. Whenever we serve it to friends they can never guess the secret ingredient, tuna. Tuna imported from Italy is the best kind. I know from experience, we bought some imported expensive tuna and it was so much better. It gives the sauce a stronger tuna flavor without tasting fishy. If you must use regular old tuna (like we usually do), you must use the kind packed in oil. The kind in water will taste too fishy and like a tuna sandwich with tomato sauce. The thing to remember is that good sauce takes time. This is not opening a can and heating it up. The ingredients are simple, but it has to cook for a while.

Pasta con Tonno
(Pasta with Tuna)
3 T olive oil
1-2 tsp crushed red pepper flakes (to desired hotness)
Italian flat leaf parsley chopped. About 3 T . Use less if using dried.(dried is ok, but fresh has much more flavor)
3 large cloves garlic, minced
3 15oz cans plain tomato sauce (Hunt's is best.)
1 can tuna packed in oil

In a large skillet at medium heat, heat the olive oil, red pepper, parsley, and garlic until the garlic has infused the oil. It only takes a few minutes. Add the tomato sauce. Stir and let simmer on med. low for about 30 min. Joey will say at least 45. Add the tuna and let simmer about 20 min. Serve over warm pasta and garnish with chopped fresh parsley. This makes enough for about 1 lb of pasta.

Note: Adding a little sugar to the sauce will help to cut the acidity.
Another note: Make sure the canned tomato sauce has nothing added to it. So no extra herbs!

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