Rigatonesca on the Go!

rigatonesca

What is rigatonesca? I like to play on words … this is putanesca with rigatoni pasta.

This is a quick bowl of “rigatonesca” and tuna. I’m in the middle of a project that will be announced shortly!!

In a rush, this took less than 15 minutes. I used fresh cherry tomatoes, two cups (cut in half), 1 tbsp. tomato paste + 1 cup water, a can of tuna, 1 tbsp. capers, small tin of anchovies, extra virgin olive oil and three cloves of garlic. 2 lbs. of rigatoni (4 guests, take home lunch box for my friends and enough for next days lunch).

  • Pasta Sauce
  • 3 tablespoons extra virgin olive oil
  • 1 small can of tomato paste (add 1 cup of water)
  • 1 cup of cherry tomatoes (cut in half)
  • 4 anchovie fillets
  • 1 tablespoon of capers
  • 3 cloves garlic, chopped
  • 1/2 cup panho bread crumbs
  • pinch of red chili flakes and 1/4 tsp. ground black pepper

Heat a large sauté pan over medium heat. Add oil, garlic, red chili flake, anchovies and simmer for two minutes. Add the tomato paste, 1 cup of water, tuna and cherry tomatoes. Simmer for five minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan.

Drain pasta and add to the sauce pan. Sprinkle the panho bread crumbs (I love the crunch)!

a presto,

Maria

Hail Lettuce!

DSC_0171

The perfect garnish, the perfect salad!

In my book, Breaking Bread in L’Aquila, my proscuitto with melon is garnished with my “lettuce ruffles”, the perfect garnish and edible too!

Tonight in this 95 degree heat, I am preparing a simple lettuce salad with grape tomatoes, red onion, cucumber and Italian Tuna (Sicilian) packed in the glass jar.

Take advantage of the fresh, local vegetables that are in season. The perfect dinner with a glass of white wine !

ciao,

maria

Pene alla Tuna Puttanesca

putanesca

One of my favorite pasta sauce’s is Puttanesca sauce. I love the combination of olives, capers, anchovies and garlic to the tomatoe sauce. I always keep these ingredients in my pantry and a great way to have variety when you don’t know what to make. In this sauce, I added tuna and it was fantastic. This is simple, quick and a classic!
1 can chopped plum tomotoes (16 oz)
4 cloves of garlic, sliced
4 anchovy filets, chopped
1 can of tuna (5 oz in oil)
2 tbsp. extra virgin olive oil
1/2 cup cured black olives, sliced
2 tbsp capers, soaked and drained
2 tbsp fresh Italian parsley, chopped
1/2 tsp. red chili flakes (of course i add a little more to my plate!)
pinch of dry oregano
salt to taste
1 lb pene rigati or your favorite pasta
1/2 cup of pasta water
Using a large pot, cook the pasta according to the pasta instructions until it is al dente.
While the pasta water is boiling…….begin the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy for a minute. Stir occasionally. Add the tomatoes, tuna (with oil), capers, olives, oregano, chili flakes and lower the heat to low.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the sauce pan and stir for a minute letting the sauce mix well. Before serving, add the fresh parsley. Serve immediately.

Tip: Serve with a fresh salad of romaine lettuce, drizzle olive oil, add some black olives and shavings of Parmigiano.

Buon Appetito!