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Spaghetti with Tuna Fish

I don’t know about you, but if you’re trying to avoid contracting the dreaded Coronavirus, you’re taking far fewer jaunts to the supermarket these days.  I’m trying to stretch out my trips to every ten days or more, (and I enter the store donned in a mask and gloves) and that’s mostly to stock up on fresh fruits and vegetables. I’m sure that even before this health scare, I had enough provisions in my pantry to keep us fed for a couple of weeks — dry beans, pastas, canned tomatoes, rice, canned sardines, tuna and even some canned artichokes are all staples I normally have on hand. I decided to put some of the tuna and pasta to work and make a meatless meal on a Lenten Friday. It’s a recipe that I learned from my Abruzzese mother-in-law decades ago but I hadn’t made in ages. Now seemed just the right time to dust it off, with a few additions of my own. It comes together in the amount of time it takes to boil the pasta, so it’s a great time saver and kids generally love it too. I added scallions and capers to mine, which my mother-in-law never did, but they amp up the flavor quite a bit. You could even add some anchovy if you like, as I saw in a recent New York Times recipe. The recipe is very adaptive to what you have on hand, so don’t make a special trip to the store for anything. If you haven’t got scallions, use minced onion or shallot, or leave them out altogether. I also used a fair amount of parsley and chives that seem to have sprung up overnight in my deck planter. Feel free to substitute and improvise with other herbs if you don’t have those handy. Even dried herbs will work in a pinch.

Mix all the ingredients together while the pasta is boiling, then add the cooked pasta to the pan just before it reaches the al dente stage, along with some pasta water. Stir everything together for another minute or two, adding more water if necessary, to finish the cooking to the al dente stage.

Sprinkle with more fresh herbs just before serving and dig in. Stay healthy readers. And wear a mask if you must go out in public.

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Spaghetti with Tuna
 
Author:
Ingredients
  • ¼ cup olive oil
  • 2 large cloves garlic
  • 6 small scallions (or three large ones)
  • 1 5 oz. can tuna fish, drained
  • two tablespoons capers
  • ¾ cup pasta water, more or less
  • freshly minced chives and parsley
  • a sprinkle of red pepper flakes
  • ½ pound spaghetti or linguini
Instructions
  1. Place the oil in a saucepan and add the garlic and scallions.
  2. Meanwhile, start cooking the pasta.
  3. Sauté until soft, then add the tuna, breaking it up with a fork.
  4. Add the capers, red pepper flakes, half the herbs and about ¼ cup of the pasta water.
  5. Finish cooking the pasta until almost al dente and add the drained pasta nto the pan with the tuna.
  6. It's fine if a little water comes with the pasta since you'll want to add more water anyway.
  7. Add some of the pasta water and swish the pasta thoroughly through the sauce, adding more water if necessary to finish cooking the pasta.
  8. Add the other half of the herbs and serve immediately.
 

 

Codfish with Chickpeas

The Lenten season is here and that means no meat on Fridays for many of us. Even if you don’t observe Lent, this dish is one of my favorites for so many reasons.
First of all, it’s delicious. Second of all, it’s easy to make and third of all, it’s low in calories.
What more could you want, except maybe someone to shop for you and cook for you?
One of the things that takes this over the top in flavor are the tomatoes I used in the recipe.
They’re small grape tomatoes that come in a jar and I bought them at a local gourmet store. Use canned or jarred cherry tomatoes if you can’t find these grape tomatoes, or just plain old canned diced tomatoes from the supermarket. But if you can find these specialty jarred grape tomatoes, or a similar brand, they’re worth the extra cost.
They’re so sweet I could have eaten them from the pan just with the chickpeas and seasonings added. A nice swipe of bread is all I needed. Actually, dropping a few eggs into this would make a wonderful lunch or dinner too, even without the fish.
But back to the cod. After you’ve cooked the sauce, add the chunks of codfish and put the lid on the pan.
Cook the fish for five minutes with the lid on, and you’re done. Sprinkle with more basil and parsley and serve.
This dish comes together start to finish in less than a half hour. It would make a great do-ahead dish for company too if you cook the sauce and chickpeas ahead of time, then add the fish just before you’re ready to eat.
Wouldn’t you like to dig into this?
This next photo has nothing at all to do with the codfish recipe, but it’s a teaser to let you know we still have a couple of spots available for our writing retreat in Varenna, on Lake Como, Italy this coming September.
Spend your mornings with an experienced writing teacher, workshopping that family, travel or food memoir you always meant to start.
Afternoons are free to do as you please, or you could join me on a few excursions around the lake.
And take a look at this dreamy view from your accommodations at Villa Monastero.
 It could be yours each morning if you sign up for “Italy, In Other Words.”
Click here for more details.
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Codfish with Chickpeas
for two people
1 lb. codfish, cut into large pieces
1/4 cup minced onion
2 large garlic cloves
2 T. olive oil
1 12.4 oz. container cherry or grape tomatoes (datterini)
1/3 cup white wine
15 oz. can chickpeas
salt, pepper
1/4 tsp. dried basil
freshly minced basil
freshly minced parsley
Sauté the onion and garlic in the olive oil until wilted. Add the tomatoes and smash them flat with a fork or wooden spoon. Sauté briefly then add the white wine and stir. Next add the chickpeas, salt, pepper, basil and parsley, keeping some of the fresh herbs aside to use at the end. Put the lid on and simmer on low heat for 10-15 minutes.
Add the codfish, season with salt and pepper, then put the lid on again, for about five minutes or until just cooked through. DON’T overcook or it will break up into small pieces.