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plunkybugHere's something super fast and easy. Depending on the details/quality of your ingredients, it can be healthy too. I just made this. I don't have exact measurements, but I will approximate them.
You'll need:
pasta (shaped variety)
jarred spaghetti sauce
canned tuna, drained
fresh or dried parsley
lemon juice (optional)
capers (optional)
This is what I did:
I filled up my 9" chef skillet with water, and brought to a boil. Added a pinch or two of salt to the water once it was boiling which adds a light flavor to the pasta when cooked. Had about a 1/4-1/3 of the box left (Barilla Plus elbows) so I used the rest of the box. Cooked the elbows about 10 minutes per box instructions, and drained, reserving about 1/4 cup or so of the cooking liquid for the sauce. While the noodles drained, I added a little olive oil to the skillet and added the drained tuna, breaking it up with the wooden spoon. Heated the tuna on medium heat for a few minutes and added about half a jar of spaghetti sauce (Barilla Roasted Garlic and onion) and the reserved pasta water. Use as much as you like, but remember, it is better to start with less, and add more later if you need it. Heated mixture through, and added the pasta back into the skillet. Tossed it in the sauce to coat and added some parsley for the finish. This made about 2-3 servings, depending on how big you consider your serving to be.
If you choose to use the optional lemon and capers, I suggest adding them while you heat the tuna through, but before the sauce is added. I'd say a half a lemon squeezed should do it, but use it to taste really. I honestly don't think it would matter that much.
Vegetarian version, use cannellini beans instead of tuna, and you still have the protein.
There you go. Have at it. Improvise. Do what you do.
You'll need:
pasta (shaped variety)
jarred spaghetti sauce
canned tuna, drained
fresh or dried parsley
lemon juice (optional)
capers (optional)
This is what I did:
I filled up my 9" chef skillet with water, and brought to a boil. Added a pinch or two of salt to the water once it was boiling which adds a light flavor to the pasta when cooked. Had about a 1/4-1/3 of the box left (Barilla Plus elbows) so I used the rest of the box. Cooked the elbows about 10 minutes per box instructions, and drained, reserving about 1/4 cup or so of the cooking liquid for the sauce. While the noodles drained, I added a little olive oil to the skillet and added the drained tuna, breaking it up with the wooden spoon. Heated the tuna on medium heat for a few minutes and added about half a jar of spaghetti sauce (Barilla Roasted Garlic and onion) and the reserved pasta water. Use as much as you like, but remember, it is better to start with less, and add more later if you need it. Heated mixture through, and added the pasta back into the skillet. Tossed it in the sauce to coat and added some parsley for the finish. This made about 2-3 servings, depending on how big you consider your serving to be.
If you choose to use the optional lemon and capers, I suggest adding them while you heat the tuna through, but before the sauce is added. I'd say a half a lemon squeezed should do it, but use it to taste really. I honestly don't think it would matter that much.
Vegetarian version, use cannellini beans instead of tuna, and you still have the protein.
There you go. Have at it. Improvise. Do what you do.
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no subject
Date: 11 Nov 2005 08:28 (UTC)no subject
Date: 11 Nov 2005 15:46 (UTC)