Saturday night we had friends over for dinner and I made Osso Buco with rice, and the chef made his world famous Spinach Salad with Pear, Stilton and Candied Walnuts. This time he substituted dried cranberries for the walnuts, and that was delicious too.
Here’s a recipe that the chef might like to make one night soon. It’s adapted from The Lighthearted Cookbook, by Anne Lindsay — we’ve made lots of good food from that cookbook, over many years. You might not be able to find this version of the cookbook, but newer editions are available.
This recipe is very tasty, and good for those nights, late in the week, when the fridge is getting bare. It’s also good for you, since it’s low in fat and calories.
Penne With Herbed Tomato-Tuna Sauce
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 can (14 oz) tomatoes
- 1/2 cup chicken stock
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp dried parsley
- 1 can (7 oz) tuna, packed in water, drained
- salt and ground pepper
- 1/2 lb penne or macaroni (about 3 cups dried pasta)
- In heavy saucepan, heat oil over medium heat.
- Cook onion and garlic for 5 minutes or until tender, stirring occasionally
- Add tomatoes and break up using back of spoon.
- Stir in chicken stock, basil, oregano and parsley.
- Simmer, uncovered, for 10 minutes.
- Stir in tuna and simmer for 5 minutes.
- Season with salt and pepper to taste.
- Meanwhile, in large pot of boiling water, cook penne until al dente (tender but firm).
- Drain pasta, toss with tomato mixture and serve immediately.
Makes 4 servings.