Last night I was planning to go to a talk, but I decided at the last minute to stay at home instead. Which meant that we didn’t have any dinner planned, and neither Liesl or I was up for anything elaborate anyways.
The solution was the excellent Pasta Rouille avec Thon. It has the virtues that:
- It’s quite yummy.
- It’s quite easy: the sauce doesn’t require any cooking, and there’s next to no chopping.
- All of the ingredients are non-perishable (except for garlic, but who doesn’t have garlic lying around?), so you can pull them out of the pantry whenever the urge strikes.
I got the recipe from Jordan (who will be happy to extol its virtues as well), who clipped it from the Washington Post; I don’t know what the original source was. Here it is, for the sake of harried cooks everywhere.
Pasta Rouille avec Thon
7 oz. roasted peppers
2 flat anchovies
2 large cloves garlic, coarsely chopped
2 tsp oregano
1/4 tsp salt
1/2 tsp pepper
1 tsp sugar
1/4 cup olive oil
7 oz can tuna, drained and flaked
1 Tbsp drained capers
red pepper flakes, to taste
1 lb short pasta
In blender, blend peppers, anchovies, garlic, oregano, salt, pepper, sugar until smooth. Add olive oil, blend some more. Put in bowl, mix with tuna, capers, red pepper flakes. Cook pasta, drain, toss with sauce.
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Best. Easy dinner. Ever.
Some remarks for your readers: Many jars of roasted red peppers are 12 oz.; we think the dish works just fine with the extra peppers. Also, if you happen to be married to someone who doesn’t like anchovies or red peppers, you can fry up some anchovies and pepper flakes in a separate pan and add plenty of the resulting paste (whose technical name is “zinger”) to individual helpings. Smelly goodness!
The other day we made an extremely purple pad thai; we experimented with adding a bunch of chopped red cabbage at the sauteeing stage to act as a crunchy substitute for the bean sprouts. Very tasty, but the cabbage released lots of purple water which stained the noodles and everything else, most interestingly the egg, which turned blue. I thought it was something Miranda would like…!
5/19/2005 @ 7:51 am