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When I started my retirement travels - the first of which was my solo overseas trip to Italy in 2009 - I wanted a way to share it with family and friends as it happened. Hence, "My Travel Journal". However I realized I wouldn't always be on a trip and wondered what to do with the blog in between times. My daughter pointed out, wisely, that travels can also include trips to the kitchen to try a new recipe, trips to visit family, trips to my neighborhood Starbucks, or a fun day trip with a friend. You're welcome to join me on any of these journeys!

P.S. I've set up separate pages for each of my major trips (see tabs above).

I recently added an "Italian Word a Day" thingie which shows up at the bottom of every page. You see the word and can click to hear it pronounced. I've been enjoying it and I think my accent is improving as time goes by.

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December 01, 2008

Penne with Tuna, Plum Tomatoes, and Black Olives

From "The Pleasures of Cooking for One" by Judith Jones.

2-3 oz. penne (or other pasta)
1 T. olive oil
1 small onion or fat shallot, sliced thin
1 garlic clove, peeled and sliced thin
2 or 3 plum tomatoes, cut in rough chunks
Splash of white wine
2-1/2 - 3 oz. canned tuna in olive oil
10 Italian or Greek black olives, chopped up
A generous handful of chopped fresh Italian parsley.

NOTES:  First of all, I used the shallot.  I used the oil from the can of tuna and then added another teaspoon or two of olive oil.  I used grape tomatoes cut in half.  I didn't have parsley.  I managed to find the tuna in olive oil and don't know how much difference it actually makes, but it sounds more gourmet. :)  And I found some really good wrinkled little black olives on my grocery store's olive bar.  If you have something like that, you're allowed to taste the olives, so pick a good one.

Start the water heating for the pasta and when it comes to a boil dump in the pasta.  Heat the oil in a medium skillet and saute the onion or shallot 3-4 minutes until limp but not browned.  Add the garlic slices and tomatoes and saute another minute or so.  Splash in the wine and allow to cook down a little.  Break up the tuna and drop into the pan.  Stir in the olives.  Add a little of the pasta water to the skillet to keep the mixture moist.  When the pasta is almost done to your liking, use a slotted spoon to take it from the pot and into the sauce skillet.  Stir everything together for a minute or two and plate.  Sprinkle parsley on top.

It really is tasty and very quick.  Well, if you're making your own bow-tie pasta, that takes a little longer...

1 comment:

rosanna said...

The recipe is tasty. Tuna in oil is MUCH better than natural one. It's tastier and more juicy that's why we always have it. Alas is not suitable for diet :o( Rosanna

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