Friday, January 14, 2011

Sauce No.8 for Pasta: Tunafish Sauce With & Without Tomato.

This is a very popular recipe both in north and south Italy and is delicious! You can make it with or without tomato. It is quite a filling sauce especially when you can use a bit more tuna: for example a can per person between 200 and 250 gms of tuna per can. This can be the main meal with a salad on the side.
Ingredients: without Tomato
- 100 gms of pasta per person and 1 liter of water per 100 gms of pasta to boil.
- 200-250 gms of canned tuna fish (canned in oil not water)some canned tuna can be found with a chilli inside, pressed and broken up into small pieces.
- 1 clove garlic per person crushed and cut in small pieces.
- 2 Tbsp. of dry white wine.
- 1 Small chilli cut up in very small pieces.
- Olive oil (prefer Greek extra virgin Kalamata oil)
- 1 cup finely cut parsley
- 1 tsp. oregano cut fresh from your garden.
- 1 cup hot water or fish stock.
- Salt to taste and the Black pepper mill.
Method:
- In a medium size sauce pan, pour enough olive oil to fill the bottom. Heat.
- When hot, add tuna and stir fry.
- Add garlic and continue to stir fry without over frying the garlic.
- Add oregano, continue stir frying till you obtain that beautiful aroma of tuna, garlic and origano.
- Add a small chilli.
- Add the parsley.
- Pour in the white wine, simmer till wine odor is expelled.
- Add one cup hot water or fish stock
- Cover and simmer till the spaghetti is boiled, and strained.
- Put pasta in serving bowl and pour all the sauce over the steaming hold pasta.
- Mix and disperse sauce evenly over the pasta.
Serve immediately with no grated cheese. Never put grated cheese over fish based sauces for pasta.
As previously mentioned guests wait on the pasta and not vice versa.
Tunafish sauce with Tomato:
Replace wine with a carton of 200 gms of thickly grated tomatoes, 1 Tbsp. of tomato puré, and 1/2 tsp. of sugar (to neutralize the acidity of the tomatoes). Stir and mix well instead adding the wine above. This has to simmer longer.
N.B. General rules for all pasta.
- THE PASTA MUST NEVER STAY IN THE COLANDER LONGER THAN 15 SECONDS.
- NEVER RUN ANY COLD WATER ON THE PASTA AFTER STRAINING. THIS REMOVES ALL TASTE OF PASTA.
Enjoy either of the above two recipes:
Ciao
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2