Dinner last night was in a rush and I haven’t felt up to snuff in quite a few days so wanted something easy as well as quick. I remembered this pasta recipe from Desperation Dinners and went into the garden for some fresh tomatoes and parsley after I put a large pot of water on for the pasta. Partway through the dinner prep my daughter quietly let me know that her friend who was eating with us didn’t much care for tuna. Hmm… no problem. I just l left the tuna out of the main dish and served it on the side so the rest of us could mix it in.
Tuna and Pasta
- 8 ounces twisty pasta
- 1/4 cup olive oil
- 1 1/2 cups chopped fresh tomatoes
- 1/2 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 of a 15 oz can of olives, sliced
- 2 Tbs capers
- 12 oz tuna
- salt and pepper to taste
- 3/4 cup grated Parmesan cheese
- Put the water onto boil for the pasta while you mix up the sauce.
- Pour the oil in a large bowl. Cut the tomatoes into strips and add to the oil. Add the chopped parsley, minced garlic, olives, and capers. Flake the tuna up a bit so it spread out and add it, then mix everything together and let stand until the pasta is done.
- Cook the pasta and drain, then add to the tomatoes et al and mix together. Add salt and pepper to taste then mix in the cheese and serve.
NOTE: If you don’t grow parsley, you can keep the stuff from the grocery store fresh longer by standing the stems in a glass of water and keeping that in your refrigerator until needed.
Hmmm. cost breakdown. All this came of my pantry so I don’t have receipts handy. And some of it was from my garden, which I count as nearly free. I mean, I’d be growing SOMETHING there and watering it so the plant or seed costs are pretty minimal. And garlic really is the crop that keeps giving. Plant it once and save your biggest heads to plant the next year!
I’ll try to calculate it later and add it back if I remember.