Deary, deary me. Here Naiad, luv, try this one. It's an old family favorite.
Set a pot of water to boil.
Open a can of the premium brand of tuna that is packed in olive oil. In the States, Tonno is preferred. Usually available at Italian Delicatessons.
Drain the oil from the tuna and set the can aside. Use the oil to saute' about a half minced onion. When it's golden, add a big can (793 g. ) of tomato puree, bring to low boil and let simmer for 45 minutes. Break up the canned tuna and stir into the sauce. Continue to simmer 5 minutes to just heat the tuna.
In the boiling water cook 2 oz./person premium cappellini for 2-2.5 minutes, never longer and drain. Pour the tuna sauce over the pasta. Serve with big green salad, fresh grated Parmesan cheese and plenty of either Calif. Zinfandel, Barbera or any good Italian Bardolino or Chianti Classico. Happy New Year!
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Have speargun, will dream,
Sarge
Holland's .375: One Planet, One Rifle!
Hungry DeeperBlue Hunting Mentor who can be contacted at w.kmatera@verizon.net for all mentoring needs or just shoot me a PM, huh?
If it moves, eat it. If it doesn't move, give it a kick. Then eat it!
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