This recipe based upon one from the grand tome "A Mediterranean Feast". It is the rarest of the rare: a true half-hour meal. Great for the tired, the desperate, the hungry. The original recipe calls for a 6-7 ounce can of tuna, but the largest I found was 5 ounces, and that worked fine. You could double to 10 oz tuna if you want it more meaty.
1 5 oz. can tuna packed in olive oil (do not drain)
Handful of fresh parsley leaves, lightly chopped
1/4-1/3 c. extra virgin olive oil
1/3 c. freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Salt to taste
Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain.
Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking, to keep it easy to toss, but not swimming in it. Sprinkle over the cheese, black pepper, and salt to taste, and toss gently a few more times.
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| Pictured with a simple salad of arugula + spinach, tomato, tossed with salt, olive oil, and balsamic. |
Recipe
1 lb. farfalle (bow tie noodles)1 5 oz. can tuna packed in olive oil (do not drain)
Handful of fresh parsley leaves, lightly chopped
1/4-1/3 c. extra virgin olive oil
1/3 c. freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Salt to taste
Salt the pasta water generously, and bring to a boil. Boil for the time listed on the box. Drain.
Empty the tuna, including the olive oil it was packed in, into a large bowl. Add the parsley leaves. Dump in the noodles and toss. Add olive oil to your liking, to keep it easy to toss, but not swimming in it. Sprinkle over the cheese, black pepper, and salt to taste, and toss gently a few more times.
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