Friday, August 10, 2007

So we tried something new in the kitchen last night, and it was quick and tasty.

We started with the "Linguine Roma" recipe on the side of a box of American Italian linguine and made a few changes.

1/4 cup olive oil
1 large chopped onion
2 cloves garlic, minced
5 anchovy fillets, crushed
4 tbsp. capers
2 cans diced tomatoes
2 tsp. red pepper flakes
1 cup kalamata olives, roughly chopped
2 packets tuna, or 2 cans, drained
Salt and pepper to taste
Prepared linguine

Heat olive oil in a large skillet (we used a Dutch oven). Saute onion until transparent.

Add garlic, anchovies and capers. Saute for one minute.

Add tomatoes, red pepper, and olives. Simmer for 10 minutes or so. (Lyman added a little water here. He likes "juicy" food.)

Add tuna. Salt and pepper to taste. Simmer a minute or two.

Now you can either add the cooked pasta to the sauce, or spoon the sauce over pasta. We did the latter.

Nothing to it, and it was remarkably good for so little trouble.

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