Monday, August 1, 2011

Joey's Tuna Pomodoro

 This is a little something I threw together when Glen came over for dinner. I was feeling culinarily creative, and this was the result.
 Very often, when I decide to create a recipe, I don't get it right on the very first try. Usually, I'll taste my first attempt and say it needs this or it needs that. But this time, I think I nailed it perfectly on the very first go. I loved it from the first bite! I was going for something that was uncomplicated and fresh, and that's exactly what this is. The tuna is rich without hindering the sweetness of the tomatoes and the parsley adds the perfect garden freshness. It's light and healthy, perfect for a summer lunch, and it only takes minutes to prepare. It's also sophisticated enough to serve for an elegant dinner. You could even omit the pasta and serve it as a first course over slices of toasted baguette, much like a Bruschetta. Whoda thunk that something as simple as tuna and tomatoes could be so fabulous?!?
Hope you like it!

1 can Italian tuna, packed in olive oil
1 small onion, minced
2 cloves garlic, minced
2 pints fresh grape tomatoes
a handful of flat leaf parsley, chopped
a few glugs of olive oil
salt and pepper to taste
1 lb. angel hair pasta

Place a large pot of salted water over high heat. While you're waiting for it to boil, make the tuna sauce.
Drain the oil from the tuna into a saucepan. Place over medium heat and add onions and garlic. Gently saute until the onions are softened. Slice each tomato in half then add to the pan. Give it a good stir. Now add the tuna and parsley. Finish the sauce with a little more olive oil. Season with salt and pepper to taste. Throw the pasta into the water, which is probably boiling by now. Cook it for about 2 minutes. Drain pasta and toss with the sauce. Serve immediately.

Feel free to substitute any kind of pasta or any kind of tomatoes. Rather have penne? Perfect! If the cherry tomatoes look better than the grape tomatoes, or if you happen to have a ton of extra tomatoes from your garden, go for it!
When you make the sauce, if it seems like there won't be enough for the pasta, add a little splash or two of the pasta water or a few extra glugs of olive oil or even white wine. Let it simmer for a minute or two before you toss with the pasta.

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