Two summers ago while in Rome, we had the pleasure of dining with our friends the Vardeu’s in their home. I think in total we had 8 courses, including fried zucchini flowers, a beautiful mold of fresh ricotta, and lasagna with home made noodles the size of the pan. It was truly a feast!
The recipe I’m sharing with you today belongs to them, and has become a family favorite. This dish only takes 30 minutes to prepare, making it a great weeknight meal.
FYI, garlic needs to rest for ten minutes after mincing or smashing before cooking, for the full nutritional effect to be activated.
Pasta Al Tono (with tuna)
3 Tablespoons olive oil
1 Smashed garlic clove ( let sit 10 minutes before using to maximize the nutritional effect)
1 Diced onion ( size dependent on how much you like onion)
1 Can of tuna, rinsed
2 14 oz Cans of petite diced tomatoes with juice
1 Small can tomato paste
1 Teaspoon dried basil or 1 Tablespoon fresh
1/4 Teaspoon chili pepper flakes (more if you like it hot)
1/2 Cup of halved kalamata olives
1 Package angel hair pasta
Fresh grated parmesan (optional)
Large handful of chopped fresh Italian parsley
Sauté the garlic and onions in the olive oil until translucent. Add the tuna and sauté in the onion mixture for a few minutes.
Add tomatoes, tomato paste, basil, olives, and red pepper flakes. Simmer for 15 minutes.
Put a generous handful of salt in a pot of water and boil the angel hair according to instructions. Drain and put in a pasta bowl. *note* salting the pasta water flavors the pasta.
Pour sauce over pasta and toss. Garnish with parsley and parmesan.
I could eat this every night! It’s light and nutritious and full of protein. Surprisingly the tuna taste is almost indistinguishable.
This week, I’m writing a post for Parent Space called, “Victim Mentality in Children: Nip it in the Bud.” After it’s published I’ll share the link.
Have a great week and Happy Father’s Day to all of you Daddies out there!
Until next time, Shine on 🙂