I found this Italian recipe in my Good Housekeeping Magazine.
I always wanna try something new with pasta.
The fun-to-eat shape of the bowtie pasta (farfelle),
and the classic tangy and spicy flavor of livornese
is simply irresistible.
Plus, it easy to prepare... we have a winner!
Perfect for weekend dinner.
- 350 grams farfalle or rotini pasta
- 250 grams green beans, trimmed and cut into 1-inch pieces
- 450 grams tuna steak, 1¼-inch thick or 2 canned tuna, drained
- Salt
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 2 tablespoon capers, drained and chopped
- 1 can (or 500grams) diced tomatoes
- 2 teaspoon fresh lemon peel, grated
- ¼ teaspoon crushed red pepper
- ¼ cup loosely packed fresh parsley leaves, chopped
- Caper berries, optional
Procedure:
Step 1: Cook pasta according to package directions, adding green beans to saucepot 2 minutes
before pasta is done.
Step 2: Meanwhile, sprinkle tuna with ¼ teaspoon salt to season (skip if using canned). In a
skillet, heat 2 teaspoons of oil. Add tuna and cook 2 minutes on each side. Reduce heat
to medium; cover skillet and cook 5-8 minutes longer or until tuna is opaque
throughout. Transfer tuna to plate. Set aside.
Step 3: To the same skillet, add remaining 1 teaspoon oil. Add onion and garlic, and cook 6 to
8 minutes or until lightly browned and tender, stirring occasionally.
Step 4: Stir in tomatoes, capers, lemon peel, and crushed red pepper; Heat to boiling and boil
for 1 minute. While vegetables are cooking, flake tuna into bite-size pieces using 2
forks (if using tuna steak).
Step 5: Drain pasta and green beans, reserving ¼ cup of pasta water. Return pasta and green
beans back to the saucepot;
Step 6: Stir in vegetable mixture, tuna, chopped parsley, and reserved pasta water. Toss to
coat.
Step 7: To serve: transfer to warm bowls, and garnish each serving with caper berries if you
like.
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