Italian Tuna and Pasta
Oh my, I made a beautiful dinner last night, if I do say so myself! The recipe is from epicurious: Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna on Pasta Shells. (Yeah, it really needs a catchier name.) I followed the recipe pretty much exactly, other than adding a few grape tomatoes as well. It was sooo good. I had to restrain myself from eating it straight out of the bowl while the pasta was cooking. The shells were a little overly large, but it still worked. YUM.
eileen
January 17, 2008 — 1:31 am
Looks delicious! and easy! I’m putting this one on my to-cook list.
Jenny
January 17, 2008 — 3:28 am
I love tuna. And I love shells. This looks much more grown up than adding tuna to my shells & cheese. 🙂
aim
January 17, 2008 — 3:47 am
Hahaha, cous’! We make that all the time. We call it “ghetto mac.”
Kris
January 17, 2008 — 9:22 am
I’d definitely use smaller shells if I did it again. I bought these on a whim (because they looked like doll’s shoes in the bag!) but they’re really the sort that you need to fill and bake, I think. So don’t get the giant ones.
It was funny; I was telling the girls at work about it yesterday and Leanne was like, “But I thought you didn’t like olives!” And she’s right, I didn’t up til a year or so ago. I guess it’s because the only ones I’d ever had were the dried up little nasty ones on Pizza Hut pizza. Big gorgeous succulent kalamata olives marinated in garlic and oil? WHOLE DIFFERENT STORY, I discovered.
Kris
January 17, 2008 — 9:29 am
Oh, another tip: Since you’re not going to be cooking it, get the nicest tuna you can find. Normally when I’m making tuna noodle casserole I just get the regular grocery store brand in spring water, but for this I got the fancy Italian brand in olive oil (Sirena from Harris Farm Markets). I drained off most of the oil and gave it to the cat. It was much lighter in colour than our usual cheap tuna, and it didn’t have a very strong taste.