From the Experimental Kitchen: Tonno e Peperoni

[serinde]

The recipe is actually "Penne col Sugo di Tonno e Peperoni", but I don't need the empty starch calories. Of course, I didn't need the HALF CUP OF OLIVE OIL, either. And I was too lazy to roast the peppers in advance. Edits, as you see, were made.

Minced two cloves of garlic, chopped two bell peppers, and sauteed them in (much less) olive oil until nummy. Added salt, pepper, and 2 T. capers. Turned off fire, threw in 2 cans of tuna (water pack, drained). Made a slice of sprouted-wheat toast and applied as much of the glop as would stay on it.

Result: pretty good, and tolerably health-conscious. Obviously with the mercury business you don't want to eat it every day, but I haven't had tuna in a goodly while so I don't think my brain will immediately liquesce.

Comments

[rainbear.livejournal.com]

I know what Penne, Tuna and Peppers are.. but Sugo eludes me (and Google Translate). :(

Either way, it sounds loverly! :)

[shechameleon.livejournal.com]

I believe sugo = sauce.

T, I make two pasta sauces like that - one is basically just peppers sauteed with a little onion in (much less) olive oil and butter, added to fresh basil and grated Parmesan when tossing with the pasta. The other has bits of sausage and some canned plum tomatoes. Yum.

You could definitely cut the olive oil by half. Possibly even more, particularly if you're using a nonstick pan.

[shechameleon.livejournal.com]

D'oh, I missed where you said you used less olive oil.

[rainbear.livejournal.com]

Thanks for the translation :)

I really love the Misto sprayers for the nonsticks and olive oil. Gives you enough flavor without all the calories, and hey, you still get the benefits of the monounsats. :)

[shechameleon.livejournal.com]

Me too on the Misto. I think that mine is the most-used tool in my kitchen.

[fivetonsflax.livejournal.com]

We made a whole dorado. Procedure:

Chop some potatoes. Slice in half some long, onion-like thingies whose proper name you don't know. Drizzle with garlic-infused olive oil and salt. Roast in a big clay dish at 400 for a long time.

Put a whole fish on top. Put some more salted oil into the fish's body cavity, with some slices of lemon. More slices of lemon on top. Roast at 400 for another half hour.

Parts of the fish came out undercooked, so next time we'll cook a little longer. (We really only gave it 25 minutes this time. Doh.) But it was tasty. Especially the onion-like objects. Cooking in a foreign country is fun.