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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