Three years of weekly recaps of pastas from around the world.
This successful event was started by Ruth, of Once Upon a Feast, back in the beginning of time (in the blog world).
I’ll admit, I didn’t start out participating….
My first post wasn’t until May of that year.
Once started I was fairly consistent, rarely missing a week until we moved 18 months ago. Lack of internet and no working kitchen made it a bit difficult.
I was just getting back into the groove, so to speak, when mon mari had his pancreas removed.
Strange as it may seem, his tastes underwent some changes as well. For the first few months he didn’t like – are you sitting down?….
He didn’t like pasta! It just didn’t taste ‘right’ to him.
He also didn’t like wine….
Fortunately, as time went on and he recovered from the surgery, (and stopped taking all the meds) his taste for both pasta and wine has returned.
He’s even started liking tuna again – but that’s another story. Let’s just say that I was able to make one of my favorite pasta dishes the other night for the first time in a long while.
This is a simple pasta full of Mediterranean flavors. Tuna is not a traditional
ingredient, but it makes a more substantial main course for our way of
eating. In Italy, this would be served without tuna, as a pasta course.
Pasta Puttanesca with Tuna
1 1/4 cups penne, rigatoni or other bite-size pasta
1 tbs olive oil
1 tbs chili powder
1 medium onion
1/2 green pepper
3 cloves garlic
2 tbs capers
1/3 cup green olives mine were stuffed with anchovies
1/3 cup dry-cured Greek olives
1 tsp basil
1 tsp oregano
15oz (450gr) whole tomatoes, drained
12oz (350gr) tuna, canned
Cook pasta according to package directions.
Chop onion, pepper and mince garlic. Cut olives in half. Roughly chop tomatoes.
Heat oil in a medium nonstick skillet. Add onion, pepper, garlic and chili powder. Sauté until onion is tender. Add chopped tomatoes with their juices from chopping, capers, olives and herbs. Simmer, uncovered until thick, about 10 minutes. Drain and flake tuna. Add to sauce and heat through. Drain pasta, toss with sauce and serve.
Visit Presto Pasta Nights on Friday to drool over all of the wonderful pastas