It was pasta night at Chez Tesini. We got local whole-wheat (or ww blend?) linguine from VT Pasta Co in our share today. I made a delectable sauce based on tuna pomodoro. I sauteed a couple of small diced onions in olive oil, then added 2 large sliced garlic cloves, a hefty pinch of crushed red pepper and a bit of dried rosemary and thyme. Then I added some diced tomatoes I froze last summer, plus a couple of handfuls of frozen cherry tomatoes from this week's pickup and the juice of 1 lemon. Oh and I added 2 tomato paste "ice cubes." After that thickened, I added a bunch of sliced kalamata olives, 2 cans of drained chunk light tuna and the zest of the lemon. Served that with plenty of grated Parm over the linguine.
three thumbs up!
No comments:
Post a Comment