Level: Easy
Yield: 6 servings
Ingredients
* 1 pound fusilli
* 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other
purchased marinara sauce
* 2 (6-ounces each) cans albacore tuna packed in oil, drained
* 1 tablespoon drained capers
* 1 teaspoon grated lemon peel
* Salt and freshly ground black pepper
* 1 tablespoon chopped fresh Italian parsley leaves
Directions
Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, about 8 minutes.
Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a
heavy large skillet. Using a fork, break the tuna into chunks. Simmer
to blend the flavors, about 5 minutes. Season with salt and pepper, to
taste.
Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat. Toss the pasta with enough reserved
cooking liquid to moisten. Stir in the parsley and serve.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.
Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.
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