It might be Restaurant Week, but we all know the economy of home cooking. Here’s a very easy and delicious meal with plenty of room for improvisation..
SPAGHETTI AL TONNO E POMODORO
This can go from high end (imported Italian tuna in a cute glass jar) to economy (Bumblebee chunk) It’s quick, comforting and perfect for a cold night. For an easy seasonal salad, chop up a grapefruit on top of spinach, rugala, or romaine. Serve the spaghetti and savor the pleasure of dining at home.
1 7 oz jar or can of tuna
2-3 peeled and diced garlic
1 small chopped onion (optional)
1 28 oz. canned diced tomatoes
or if you’re not lazy 1 can plum tomatoes which you will chop up
½ teaspoon crushed red pepper
these are optional…..
2 Tb. Capers (I like salted, but remember to heavily rinse in hot water)
Some chopped black olives
- Drain tuna of liquid, and break into pieces
- Heat 2 tb. Olive oil, add chopped garlic, (and onion if you are so inclined)
- Add tomatoes, red pepper and simmer for 10 minutes.
- Now’s the time to add capers and olives, cook for 5 minutes.
- Cook spaghetti until tender.
- Stir in tuna and parsley.
- Add sauce, parsley and serve.