Wednesday, November 28, 2007

Fusilli with Tuna and Tomato Sauce

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Italian Dishes

serving for 4 (I modified the recipe a little to 4 servings)

300g fusilli
1 (370g/ 13oz) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
1 (170g) cans albacore tuna packed in oil, drained
1 tablespoon drained capers
1 teaspoon grated lemon peel
Salt and freshly ground black pepper
1 tablespoon chopped fresh Italian parsley leaves

1) Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.

2) Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.

3) Drain the pasta, reserving 3/4 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

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