In the event that I came off as a total food snob when I referred to baked ziti as plebian (even though I think it’s completely delicious!), here’s one of our favorite recipes that most food snobs wouldn’t even consider making (because there’s canned tuna in it). We did, however, serve it to a food snob far more snobby than the likes of me, and it was a well-loved meal.
About 7000 years ago, or something closer to fifteen years, I acquired a fun little cookbook by Barbara Russo called Quick and Easy Elegant Pasta (long since out of print, unfortunately for you!). It’s all true. The recipes are so simple to make, with few ingredients yet lots of flavor, and there really is something distinctly elegant about each recipe. Whether an ingredient or a combination of ingredients, an interesting method or presentation, there’s something special about each of these recipes.
Over the years, her recipe for linguine with tuna and red wine has morphed into something revered in our household, both for the amazing base recipe Ms. Russo created, but also because we have altered it to suit our ever-changing culinary sensibilities.
Pasta with Tuna, Red Wine and Capers
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Ingredients:
Cook pasta according to directions.
Meanwhile, in a large saute pan, place the tuna, onion, garlic and oregano in enough olive oil to coat everything and keep it moist. You may add more olive oil at any time, or you can try using tuna packed in oil. Cover and cook over low to medium heat for about 20 minutes, stirring every so often.
Add the red wine to the pan and reduce for about 5-10 minutes. Add the capers, crushed red pepper and any other seasonings you might like (always sea salt and freshly ground black pepper).
Toss sauce with pasta and grate fresh pecorino romano over the whole deal before serving.
Variations:
What do you think — are you too snobby to try it?
Clacked by Debbie McDuffee
on Nov 04, 2009 @ 10:00 EST5EDT
