Monday, November 14, 2011

Tuna Pasta

Though not very creative, the name says it all. Tuna, pasta. Wine. Gets its own sentence.

- rigatoni pasta

- 1/4 onion chopped

- 2 cloves galic, sliced thin

- 1 small eggplant, peeled and diced

- 1/2 can fire-roasted tomatoes

- 1/4 c white wine

- 1/8 c clam juice

- 1 tbsp capers

- oregano, basil, thyme, crushed red pepper

- 1 packet of tuna

- parmesan cheese

Boil pasta water and cook pasta. In a small saucepan, saute onions and garlic together with the eggplant. When softened, add in the wine, clam juice and spices, and when most of the liquid is absorbed, add the tomatoes. Simmer until the tomatoes are mostly broken down, then stir in the tuna and finally the capers. Serve over pasta and top with parmesan. enjoy.

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