Sunday, May 9, 2010

Pasta delight

Sometimes a stroke of genius hits me. I'm sure this happens to you too. You're hungry, you're thinking about what's in the fridge and cupboards and... nothing. But sometimes... Sometimes something comes to you - WHAM! You think of an amazing meal. I got lucky the other day!

This was inspired by my almost completely uninformed idea about what puttanesca sauce is. And it came to me mainly because we had this wine open that needed a proper pairing (Hillcrest 2006 Zinfandel - dark, smokey fruit). In my head, the wine flavors and the as-yet-unmade sauce seemed to go together. So I whipped something up.

- Chopped up some canned tomatoes (fresh would work too of course!)
- Chopped up some kalamata and green olives
- Crumbled up some canned tuna (fresh, delicious Sweet Creek variety)
- Squished a clove of garlic
- Squeezed most of a lemon
- Fished a bunch of capers out of a jar
- Added some lemon olive oil
- Cooked spaghetti

I heated up some olive oil in a sauce pan and fried up the garlic a little bit. Then I just dumped in everything else and added a little salt. I let it simmer for a few minutes, and then added it to the spaghetti when it was done and tossed it up. We shaved some parmesan on top and had it with the Zin. It was fantastic. Devine. Perfect.

Like I said, I got lucky.

1 comment:

  1. Sounds and looks alot like the linguine & tuna that I used to make. Remember?


What are your thoughts about this post? And keep it clean, people!