Pasta Puttanesca with Tuna
Brussels Sprouts with Mustard Sauce
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Another Italian dish with as many variations as Italians.... Use any type of olives that you have on hand, or a combination
Pasta Puttanesca with Tuna
Total time: 25 minutes
A simple pasta with Mediterranean flavors. Tuna is not a traditional ingredient, but it makes a more substantial main course for our way of eating. In Italy, this would be served without tuna, as a pasta course.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) penne, rigatoni or other bite-size pasta
- 1 tbs olive oil
- 1 tbs chili powder
- 1 medium onion
- 1 green bell pepper
- 3 cloves garlic
- 2 tbs capers
- 1/2 cup green olives mine were stuffed with anchovies
- 1 tsp dried basil
- 1 tsp dried oregano
- 15oz (450gr) whole tomatoes
- 12oz (360gr) tuna, canned (tinned)
Instructions:
- Cook pasta according to package directions.
- Chop onion, pepper and mince garlic.
- Cut olives in half.
- Drain tomatoes (do not reserve liquid) and roughly chop.
- Heat oil in medium nonstick skillet. Add onion, pepper, garlic and chili powder. Sauté until onion is tender.
- Add chopped tomatoes with their juices from chopping, capers, olives and herbs. Simmer, uncovered until thick, about 10 minutes.
- Drain and flake tuna. Add to sauce and simmer 5 minutes longer.
- Drain pasta, toss with sauce and serve.
Brussels Sprouts with Mustard Sauce
Total time: 25 minutes
This is a simple dish. The mustard adds a bit of pleasant sharpness to the sprouts, going well the with mild cabbage flavor.
Ingredients:
- 12 - 16 Brussels sprouts I normally serve 6 - 8 per person
- 1 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) milk
- 1 tsp cornstarch
(maizena, corn flour)
- 1/2 tsp dried thyme
Instructions:
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored.
- Put them in a small saucepan, add about 1/2" (1.25cm) water, cover and cook over medium heat until just barely tender, about 15 minutes. Check by piercing with a knife - it should go in fairly easily but with a little resistance. Try not to overcook or they tend to get bitter.
- When done, remove from heat and drain.
- Put sprouts into a serving bowl and cover with the pan lid.
- Put the pan back on medium heat and add the mustard, milk, thyme and cornstarch, whisking well.
- Heat to boiling, whisking, until thickened.
- Pour over Brussels sprouts and serve.
Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta,
medium saucepan with lid, whisk
Put water on high heat for pasta
Chop onion
Mince garlic
Trim Brussels sprouts
Open, drain tomatoes, chop
Sauté chili powder
Add onion, garlic, sauté
Cook Brussels sprouts |
Open, drain tuna
Cut olives
Add tomatoes, capers, olives, herbs to onions, simmer
Cook pasta
Pause while stuff cooks
Add tuna to skillet
Another pause
Remove sprouts
Heat milk, mustard, thyme, cornstarch, whisking
Pour sauce over sprouts
Drain pasta
Combine pasta and sauce
Serve |