- 1 can chunk light Italian tuna in olive oil
- 1 onion chopped
- 1 bell pepper
- 3 cloves of garlic
- 2 stalks celery
- 3 TBS capers
- 3 or 4 anchovy filets
- 12 calamata olives chopped
- 6 plum tomatoes or a large can of whole plum tomatoes
- olive oil
- splash of red wine
- basil or oregano
- salt and pepper to taste
- red pepper flakes
Feel free to leave out what you don’t like or add what you may have in the fridge. I think tonight I’ll add some spinach that Barb left from her smoothy concoction ingredients. And while I’ve tried to list the approximate quantities of ingredients, I never really measure unless I’m baking a cake which flops on me anyway.
Use the olive oil from the can of tuna and sauté the onions celery and peppers until a little caramelized, add the garlic and stir for a minute, deglaze with a splash of red wine and add the tomatoes capers, anchovies and olives. Season with herbs, salt and pepper and cook uncovered until thickened or until your patience runs out. Add the tuna and stir.
Meanwhile you have cooked the pasta right? Add some pasta to the sauce, toss and serve with a little parmesan cheese if you wish. Serve with some crusty bread or a handful of popcorn shrimp from Walmart – my weakness and something that never makes home to serve.
This is a pretty heavy meal – some fresh fruit, like the amazing honey bell tangelos or strawberries that are in season this time of year in Florida, plain or with some Greek yogurt and local honey. And this just came to me, so I will try it the next time I’m at Walmart (sadly tomorrow I’m sure). I really don’t like sweet wines but I’ve been very impressed with the floral and fruit notes of Walmart’s Oak Leaf Chardonnay, so maybe just a small glass of their sweet white would pair nicely with this simple dessert
If you are a well heeled retiree, a nice French Sauterne, Chambord or snifter of Cognac would be appropriate.
I haven’t cooked this yet tonight, so I’ll try to remember to add a picture once it’s ready. Lola dog and lover of pasta will be dining with me tonight.
ed. I would leave out the celery the next time a holdover from the usage of the holy trinity in cajun cooking.