Pasta with Tuna and Capers

Several years ago, Kip and I had a meal that we continue to refer to as the ‘fish with salsa incident’.  I can’t remember which one of us cooked it, but it was bad.  So bad that we went out for dinner and are now quite cautious about mixing tomatoes and fish.  Given that background, it’s understandable that it took me a couple years of cooking out of The Food Matters Cookbook before I trusted Mark Bittman enough to take another shot at fish and tomatoes.

There are few things that can make me as happy as hearing Kip say “Lunch was wonderful,”  especially when it involves fish and tomatoes and since two hours before lunch, I had no idea what I was going to make.  Sometimes, that would prompt me to go shopping.  Not today, though.  Today, Mark Bittman saved the day so I had time to watch a movie with Kip and James.

8 oz pasta

1 can (28 oz) diced tomatoes

6 oz high quality tuna in oil (imported brands are best)

2 T capers (drained)

1/4 cup white wine

Optional: 1 onion (chopped)

Start boiling some water for the pasta.  Saute the onion in some oil for 3-5 minutes.  Add the tomatoes and boil off some of the liquid, then turn the heat down to simmer.  Cook the pasta and start checking it after 5 minutes.  Once the pasta is done, drain it and add it to the tomatoes.  Add the wine, tuna (and the oil) and capers then serve.

 

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