Sunday, February 16, 2014

Simple Shoes

I got some new shoes, to leave a fresh mark, to walk past the slip ups
and barrel through the drifting white.
I really did get new shoes, and they may not be simple ones but I suspect they will all the same
get the job done.

Some nights a simple meal isn't so much in the ingredients list - lengthy they may be
Some nights it's the time to sit an think, as it stews away and you can be left to stay
with your thoughts, hobbies, and papers to work.

Tonight was one such night - a pantry-cleaning, rib-sticking, Italian-leaning kind of night
Even though the snowy days past gave way to light
This February cold has made necessary food to fight the long winter night.

Without further adieu, my gift to you
A simple Tuna Pasta Puttanesca

  • 1 serving Pasta - Spinach Fettuccine perhaps?
  • 1/2 can sliced Artichoke hearts, drained
  • 1 tsp Capers
  • 1 tsp Chopped garlic - a fresh minced clove, if possible!
  • 1/2 can low sodium tomato sauce
  • 1 can diced tomatoes (I enjoyed my Muir Glen Fire Roasted tomatoes in this dish)
  • 1 Handful shopped Chard, Kale, or Spinach
  • 1 Can Albacore Tuna (or a better quality chunky tuna - something in glass, most likely)
  • several olives or to taste
  • 1 tsp Pepper flakes (or more, always more)
  • 1/4 cup red wine (and some for the sauce too)
  • Pepper and salt to taste
  • Basil, Oregano, Thyme - in the pantry-clearing spirit, whatever you have
  • Optionally, fresh herbs would be spectacular
  • a dash of Grated Parmesan or Romano (even shaker cheese in a pinch)
  • a dash of lemon juice
  • 1/2 chopped small onion
  • 1 tsp Olive Oil
Some Arugula to dress the plate, mixed in tasted good

First saute the Onion and garlic in the olive oil to caramelize and release those ever-necessary sugars.
In a saucepan combine Diced tomatoes, sauce, spices, red wine, and vegetables. Simmer until bubbling over medium heat, reduce heat and step aside. Stir in Tuna as you boil water for the pasta to come. Cook pasta until quite al dente and set aside, reserving 1/4 cup starchy water for the sauce. Add additional herbs, pepper, olives, capers -good briny flavors to balance the acidity and fish of the sauce. Add Pasta and water to sauce, stir well and simmer for ~15 minutes or until the pasta has become slightly more tender and importantly, sauce is no longer watery.
Serve and enjoy.
Note: I did toss in a few Chickpeas, how they amaze me...
The addition of fresh ingredients is a must if done again, all in all A wonderful sauce of complete nutrients and all around comfort. Good on bread? You tell me.
I can only assume so.

Learned, Learned, Learned?
Note to self: Pasta is a true comfort in moments of need.

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