Hello,
Another
favourite of mine and yes it’s quick and again it is from French Women For All
Seasons by Mireille Guiliano.
Orecchiette with Tuna and Courgettes
Ingredients
350g
orecchiette pasta
Salt
and freshly ground pepper
2
medium courgettes thinly sliced
1
tablespoon olive oil
2
cloves garlic
500gm
cherry tomatoes halved
180g
canned tuna in olive oil
4
tablespoons olive oil
2
tablespoons chopped basil
1.
Bring 2 litres salted water to a rolling boil in
a large saucepan. Cook the orecchiette
according to packet directions.
2.
Place courgettes in a large serving bowl. Drain the pasta over the bowl, and let the
courgettes stand in the hot cooking water for 2 minutes to soften. Drain, and return the courgettes to bowl.
3.
Heat the oil in a large frying pan. Saute the garlic and tomatoes over medium
heat until softened. Remove from
heat. Add the tuna. Toss with the pasta and courgettes, and
drizzle the oil over it all. Season with
salt and pepper to taste, and sprinkle with the basil. Serve immediately.
In the
original recipe it gives the option of butter or oil to cook the garlic and
tomatoes but I omitted the butter because I use oil and like it. Also the recipe uses tuna in olive oil. I only ever buy tuna in spring-water so that’s
what I use. I don’t think it detracts
from the dish
One
gripe, not about the recipe but an ingredient, garlic. It is almost impossible to buy Australian
grown garlic. Last year I grew my own
but this year I am back to buying foreign garlic or going without and pasta
isn’t the same without garlic.
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