My Sunday Dinner Plate was from Marcella Hazan’s Essentials of Classic Italian Cooking called Tuna Sauce with Tomatoes and Garlic. If you want to make something Italian filled with intense taste-this dish just might be your new comfort food, especially if you like seafood. I think this is one dish I can make again and that is a rare thing for me to do.
Speaking of seafood, this one called for imported Italian tuna. Coastal towns (think Sicilia) in Italy boast amazing tuna seeped in olive oil. If you want to find out more about tuna and the different kinds you can check out this link. Check out your more upscale supermarkets for the tuna. I was thrilled when I found it and then not so thrilled. First you may have to get over the sticker shock. It was not your 69 cent can of tuna. This was almost an 8 oz. jar that was on sale for about $6.00. So I know you are thinking there is no flipping way, but if you want a pure Italian meal, then do it. It’s not like you are gonna make it once a week. YOU WILL LOVE IT! Next week’s plate is Orecchiette Carbonara with Charred Brussels Sprouts.
Tuna Sauce with Tomatoes and Garlic
4 Tablespoons extra virgin olive oil
1/2 teaspoon garlic chopped very fine
1 1/2 cans canned imported Italian plum tomatoes, cut up with their juice
12 ounces imported Italian tuna packed in olive oil ( I used a smaller portion and it was plenty)
Black pepper, ground fresh from the mill
1 tablespoon butter
1 to 1 1/2 pound pasta (spaghetti is really good for this)
1. In a saucepan or small saute pan put the olive oil and the chopped garlic, turn on the heat to medium and cool until the garlic becomes colored a pale gold. Add the cut-up tomatoes with their juice, stir to coat the tomatoes well and adjust heat to cook at a gentle, but steady simmer for about 25 minutes, until the oil floats free from the tomatoes.
2. Drain the tuna and crumble it with a fork ( I tried not to crumble it to much, I liked a little more whole). Turn off the heat under the tomatoes and add the tuna, mixing it thoroughly to distribute it evenly. Taste and if necessary correct for salt. Add a few grindings of pepper. Add the 1 tablespoon of butter (a must) and mix well again.
3. Toss with cooked drained pasta ( I served it over pasta instead of mixing it). Add Parsley if you have and Parmesan and pepper. Serves 4. Enjoy!!