Exactly one month after my last post, I finally have another recipe for you. Not because I haven't been cooking, but in between work, going to gigs, and going out with friends, I have been working on a time-consuming side project that is quickly coming to fruition. More details to come soon on the blog, Instagram, and Twitter.
In the meantime, here is my default recipe when I have no time to stop at the grocery store, chop vegetables, or dirty multiple dishes. I am slightly embarrassed about sharing such a non-recipe, but this is a great dish to have in your back pocket instead of resorting to takeout pizza or curry on those busy and/or lazy evenings. I always have lemons, pasta, canned tuna, and some sort of leafy green on hand so that I can be comforted by the fact that even at the most stressful times, I will be able to enjoy this for dinner at the very least. Because it is such a simple recipe, it is imperative to use good ingredients, particularly the tuna. If you think canned tuna tastes like cat food, I implore you to buy a good quality canned tuna in olive oil, such as the exceptional canned tuna by Ortiz, and give it another chance.
PENNE WITH TUNA, LEMON & GREENS
INGREDIENTS:
2/3 cup whole wheat short pasta, such as fusilli or penne
1 small can tuna packed in olive oil, drained
1 unwaxed lemon, zested
50g arugula or spinach, and/or 1 bunch parsley, leaves chopped
a few spoonfuls of capers (optional)
a few spoonfuls of toasted pine nuts (optional)
lemon-infused or extra virgin olive oil, to drizzle
DIRECTIONS:
Bring a pot of water to a boil and season with salt. Cook the pasta according to package instructions until just al dente. Drain the pasta, reserving some of the pasta water, then add the pasta back to the pot over medium heat. Crumble the tuna over the pasta and add the arugula and/or chopped parsley, lemon zest, and optional capers and pine nuts, if using. Cook, stirring, until arugula wilts and tuna is warmed, about 1-2 minutes, adding reserved pasta water if it looks dry. Season with salt and black pepper to taste, then drizzle with olive oil to finish. Serve immediately.
Serves: 1
Time to table: 20 minutes
Equipment: pot, Microplane or fine grater, sieve
a few spoonfuls of toasted pine nuts (optional)
lemon-infused or extra virgin olive oil, to drizzle
DIRECTIONS:
Bring a pot of water to a boil and season with salt. Cook the pasta according to package instructions until just al dente. Drain the pasta, reserving some of the pasta water, then add the pasta back to the pot over medium heat. Crumble the tuna over the pasta and add the arugula and/or chopped parsley, lemon zest, and optional capers and pine nuts, if using. Cook, stirring, until arugula wilts and tuna is warmed, about 1-2 minutes, adding reserved pasta water if it looks dry. Season with salt and black pepper to taste, then drizzle with olive oil to finish. Serve immediately.
Serves: 1
Time to table: 20 minutes
Equipment: pot, Microplane or fine grater, sieve
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