Monday, December 5, 2011

Spaghetti con Pomedoro e Tonno

I know it's been a long time since I posted anything, but it's because it's been a long time since I've cooked anything!  I was home for the whole week of Thanksgiving and I also took all of the leftovers so I didn't cook for the week after either!  I'm glad to be back in the kitchen this week though and will be trying out a bunch of new recipes!
Obviously I love my fancy-sounding recipes on here, but mostly I'm all about cheap and easy.  This recipe may sound pretentious, but it's really just some spaghetti with tuna fish in it.  I wasn't sure how this was going to turn out, but I figured I may as well try it, especially when it cost about four dollars to make four meals!
First I cooked down some onions and garlic in a big sauce pan.  I accidently burned some of the garlic because I had the oil too hot, but the final product didn't taste burnt, thank goodness!
Onions, Garlic, and Oil.  (You can see the little burnt garlics!)
After that, I added a can of stewed tomatoes.  That was supposed to be enough sauce, but it wasn't, so I also added some jarred tomato sauce. I also seasoned it with some added garlic (one can never have too much garlic).
The sauce!
After that, I flaked in a can of tuna fish and let that cook while I waited for the water to boil for the pasta.

It took forever for the water to boil because I didn't have
another medium saucepan!
Then I added the pasta and sauce together and it turned out great!  I also was supposed to use linguini, but I had two half used open boxes of pasta, so I used those.

Spaghetti con Pomdedoro e Tonno
Spaghetti con Pomedoro e Tonno

1/4 cup plus 2 Tbsp. olive oil
1 Tbsp. chopped onions
2 cloves garlic, minced
4 cups canned crushed tomatoes
1 cup of your favorite marinara sauce
Salt and Pepper
1 tsp. basil
1 (6 oz.) can tuna, drained
1 lb. spaghetti

Heat 1/4 cup of the olive oil in a small saucepan over medium-high heat.  Add the onions and cook, stirring, until softened, about 3 minutes.  Add the tomatoes and tomato sauce.  Season with salt and pepper and stir in the basil.
Cover and bring to a boil.  Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes.  Flake the tuna into the tomato sauce.  Cover and simmer until heated through, 8-10 minutes.
Meanwhile, bring a large salted pot of water to a boil.  Add the pasta and cook al dente, according to the package directions.  Drain, then toss pasta with remaining 2 Tbsp. oil.  Add about 3 ladlesful of sauce and continue to toss.  Distribute evenly, then ladle remaining sauce on top.

Recipe adapted from Food Network