nevertheless My child I’ve returned to school this year (kindergarten, wow!), and September always brings me back My own Childhood and exhausting, exhilarating first week of school. And this year, I can’t stop thinking about my mother’s cold tuna pasta. Growing up, my mother worked as a caterer and she kept this dish in a fierce rotation, both at home and at work. As a child, I thought she made a lot of it just because it was good. Now I understand: this pasta is also full and amazing fastIt goes without saying that it was mainly made from pantry ingredients. A true pinch hitter for autumn turmoil.
The recipe comes from classics from the 90s. Working family cookbook (It’s not currently printed, but it’s widely used!). This language is not like the mayonnaise I imagine when someone mentions tuna pasta. It’s bright, briny and balanced with toasted pine nuts. And, with nothing, I wasn’t hooked on fish until I was 30, but the tuna element didn’t take me step by step as a child.
The original recipe doesn’t tell you to serve cold, but that’s how I usually have (because of leftovers) and personally I think it’s the best. I want to make a big batch on a Sunday night, enjoy the first round at room temperature for dinner, then hide the rest in the fridge for Monday’s lunch. No need to reheat!
Tuna and ringguin
very It will be adapted lightly from Working family cookbookIrena Chalmers
3 tablespoons of pine nuts
1/4 cup olive oil
One red onion, chopped
Two cloves garlic, chopped
1/4 tsp red pepper flakes
8 oz jar of roasted red chili pepper
16 oz language
One can of oil pack tuna (water filling will work well in a pinch!)
Half lemon juice
3 tablespoons capers
3 tablespoons fresh parsley, minced
Toast the pine nuts in a dry pot over medium heat. Once they start to turn brown and aromatic, immediately pull them out of the heat and later put them in a small dish. Next, add the oil and onion to the pan and cook over medium heat for about 5 minutes until the onion is soft. Add the garlic and red chili flakes to the pan. With a fork, pull the chili peppers from the jar and shake them before jumping into the pot. If the pepper appears to be too big to chew, use a spatula to break it a little with the bread. Fry everything for 3-4 minutes and tweak it occasionally with your spatula. Remove from the heat and let it sit.
Bring a large pot of salted water to a boil and add the pasta. Cook time may vary slightly (check the instructions on the box), but I like to cook it all up to al dente. It’s good to chew! Pour the pasta into a strainer and leave it drained as you finish the rest. Scoop the tuna into a serving bowl and split it a little with a fork. Add lemon juice, capers and parsley and stir easily. Combine the pasta with other ingredients (except the pine nuts) and throw everything along with a fork or a few tongs. FYI: It never looks even, so don’t worry about throwing it until it’s perfect. I promise, it tastes just right.
Enjoy it immediately – or not! Cover with a cloth and leave it on the counter for 20 minutes if you want to serve at room temperature, or stick it in the fridge for about an hour. Whenever you are ready to serve, sprinkle some pine nuts and give it another good toss!
Note: For leftover or large party sizes, consider swapping linguine with bowtie pasta. Personally, I like the texture of the ringin from a day ago, but some people may find it a little stiff. Bowtie pasta is excellent in this respect and is definitely easier to serve the crowd!
Do you have any childhood favorites you rediscovered as an adult? They are always the best recipes!
PS Easier Dinner on a Busy Weekday Night:
*The best spaghetti sauce you’ve ever had
*Chicken Palm Meatballs
*Trader Joe’s Meal Hack
* Beginner’s Salmon
*Broccoli pesto pasta
*Fried pizza
* Dumpling salad
*Coconut chicken and rice
*Jenny fish sandwich makes once a week
*Kale, sausage, beans, alias “KSB”
*Polenta and tomato eggs
*Lazy Man Ratatouille
*5 Ways to Turn Rotisserie Chicken into Dinner
*11 readers share their go-to recipes
*How to make your kids talk at dinner
*And what we tell new parents about family dinners #1
Source: Cup of Jo – cupofjo.com
