I wanted to cook myself something fairly simple for my dinner today. I am still not feeling 100%. I hate it when I feel unwell, but then again, I don't know anyone who likes it.
I wanted pasta. I love pasta and it is not something which I was able to eat a lot of when I lived in the UK because it was not something my partner was very fond of. Not a problem anymore. I can eat pasta now to my heart's content!
One thing I love most about pasta is the versatility of it, as well as the fact that you can enjoy the leftovers the day after almost as much as on the day itself.
When my children were growing up one of our favorite suppers used to be fried spaghetti, which I would make with the leftover spaghetti. I would cook extra spaghetti just so that we could enjoy this simple dish the day after.
One of my favorite cookbooks is Apples for Jam by Tessa Kiros. It was one that I chose to bring back to Canada with me. I had an extensive recipe book collection and I could not afford to bring them all, and so I had to pick and choose.
If it came with me, you can rest assured it is an excellent book. Any recipe I have ever cooked from this book has been excellent. I cannot recommend it highly enough!
Ms Kiros has mastered the art of turning simple ingredients into something delicious and none of her recipes are complicated to make.
Many of them are family recipes drawing wisdom and taste from her Scandinavian and Greek heritage as well as from her experience with Italian culture and flavors.
Pasta with Tuna, Tomato & Olives was a recipe I had ear-marked for a very long time. Today I finally got around to making it.
One of the things which has always drawn me to this recipe is the simplicity of the ingredients. I almost always have these things in my home. I did not have fresh herbs today, but I made good use of dried herbs.
A little trick I have been wanting to share with you for a while that I learned from my sister. If you wrap your fresh bunch of celery in aluminum foil it will keep in the refrigerator for a very long time. Tried and true!!
WHAT YOU NEED TO MAKE PASTA WITH TUNA, TOMATO & OLIVES
There is nothing too complicated here.
- 2 TBS olive oil
- 2 fat cloves garlic, peeled and lightly crushed
- 2 stalks leafy celery, trimmed, washed and finely chopped
- 14 ounce (400g) tin of chopped tomatoes
- 1 TBS tomato puree/paste
- salt and pepper
- 6 1/2 ounce (185g) tin of albacore tuna in oil
- 1/2 tsp dried basil leaves
- 1 TBS dried parsley leaves
- pinch crushed chilies (optional)
- 8 pitted Kalamata olives, torn in half
- 14 ounces (400g) pasta (Penne, farfalle, spaghetti, malfalda)
- olive oil and Parmesan cheese to serve (optional)
The malfalda, tomato puree and crushed chilies were my own additions. They worked well.
HOW TO MAKE PASTA WITH TUNA, TOMATO & OLIVES
All of Tessa's recipes are very easy to execute. This one is no exception and tastes beautiful when done.
Heat the olive oil over medium high heat in a large based skillet or saucepan. Add the garlic. Cook until it becomes fragrant and then add the celery.Cook the celery over a gentle heat, stirring frequently, until it softens and turns a pale golden color.
Add the undrained tomatoes and tomato paste. Season with some salt and black pepper. Simmer for 10 to 15 minutes.Add the tuna, breaking it up into chunks and 3 TBS of hot water. Bring to the boil, then stir in the basil, parsley, olives and chili flakes, if using. Simmer over low while you cook the pasta.
Cook your pasta in a large pot of salted water as per the package directions. Drain reserving some of the pasta cooking water.The sauce should not be too dry. If it is add a bit of the pasta cooking water. Toss in the pasta and turn it over to coat it generously with the sauce. Pull out and discard the whole garlic cloves.
Drizzle with a bit of olive oil, sprinkle with more pepper and serve immediately, with or without cheese.This really was delicious. I was semi-concerned that it might be a bit fishy, but it really wasn't. I thoroughly enjoyed it. So much so that I probably ate more than my fare share. I can be a real glutton sometimes! I am trying to repent but its an uphill slog.
Pasta with Tuna, Tomato & Olives
Yield: 4Author: Marie RaynerPrep time: 5 MinCook time: 30 MinTotal time: 35 MinThe olives in this deliciously simple pasta dish are left in large chunks. That way anyone who is not fond can easily fish them out. This is quick and easy to make and very tasty. Some crusty bread and a salad on the side works well!Ingredients
- 2 TBS olive oil
- 2 fat cloves garlic, peeled and lightly crushed
- 2 stalks leafy celery, trimmed, washed and finely chopped
- 14 ounce (400g) tin of chopped tomatoes
- 1 TBS tomato puree/paste
- salt and pepper
- 6 1/2 ounce (185g) tin of albacore tuna in oil
- 1/2 tsp dried basil leaves
- 1 TBS dried parsley leaves
- pinch crushed chilies (optional)
- 8 pitted Kalamata olives, torn in half
- 14 ounces (400g) pasta (Penne, farfalle, spaghetti, malfalda)
- olive oil and Parmesan cheese to serve (optional)
Instructions
- Heat the olive oil over medium high heat in a large based skillet or saucepan. Add the garlic. Cook until it becomes fragrant and then add the celery.
- Cook the celery over a gentle heat, stirring frequently, until it softens and turns a pale golden color.
- Add the undrained tomatoes and tomato paste. Season with some salt and black pepper. Simmer for 10 to 15 minutes.
- Add the tuna, breaking it up into chunks and 3 TBS of hot water. Bring to the boil, then stir in the basil, parsley, olives and chili flakes, if using. Simmer over low while you cook the pasta.
- Cook your pasta in a large pot of salted water as per the package directions. Drain reserving some of the pasta cooking water.
- The sauce should not be too dry. If it is add a bit of the pasta cooking water. Toss in the pasta and turn it over to coat it generously with the sauce.
- Drizzle with a bit of olive oil, sprinkle with more pepper and serve immediately, with or without cheese.
Did you make this recipe?
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