Friday January 06, 2006
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Friday January 06, 2006 Pasta with Tuna Fish Sauce
I love to cook. My wife and me cook mostly every day. My PVR (Powered by ZFS) is programmed to regularly record "Schmeckt nicht gibt's nicht", a very entertaining cooking show. Actually, my wife and The Kerstens got me both of this cook's cooking books for christmas. And I recently discovered a nice cooking podcast called The living kitchen.
Here's a recipe I made up yesterday. It's not very original, but it isn't your standard pasta sauce recipe either. Hope you enjoy it!
Pasta with Tuna Fish Sauce
Serves 4 pasta lovers
Ingredients
3 tablespoons (tbs.) extra-virgin olive oil
1 tbs. brown cane sugar
1 onion, chopped
4 sun-dried tomatoes, chopped
1/2 teaspoon (tsp.) ground dried chili peppers
1 tbs. tomato concentrate
500g canned, chopped tomatoes
250g canned tuna fish
3-4 cloves of garlic, chopped
2 anchovies
1 tbs. balsamic vinegar
Salt and pepper at will
500g of any pasta (the dry kind with no eggs. Use less if it's fresh). Linguine, Tagliatelle, Pappardelle, etc. recommended
Preparation
Start heating enough salted water in a pot for the pasta. Heat a big saucepan (must have enough space for the pasta as well) at high heat and add the olive oil, sugar, onion, sun-dried tomatoes and the ground chili, then stir-fry for a minute or so. Add the tomato concentrate and tuna, then lower the heat to let it simmer for 10 minutes. When the salted water is boiling, add the pasta and cook it according to package suggestions. Add the garlic, anchovies and balsamic vinegar to the sauce and stir well. Salt and pepper at will.
When the pasta is finished cooking, drain the water and add the pasta to the sauce, then stir well, until everything is mixed together. Let it rest for 3 minutes before serving.
Enjoy with a good red wine (Cabernet Sauvignon from Chile is recommended).
If you're vegetarian or don't like fish, leave out the anchovies and tuna and replace with something you like or use the remainders as a tomato sauce.
The nice thing about this sauce is the touch of balsamic vinegar and sugar. Note that the garlic only comes in at the end so it can keeps its aromatic power. If you like it less aggressive, add less garlic earlier to the sauce. You could also add chopped basil and parsley at the end to give it more color.
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