Tasty Hobby

Because food matters

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.

 

Homemade Pasta

From The Homemade Pantry by Alana Chernila

Many pasta recipes call for egg yolks, which means you have to find something to do with the egg whites. I like this recipe because it uses whole eggs, which makes life easier.

2 cups flour
3 eggs

Mix the eggs and flour together. Alana recommends making a pile of flour on the counter, putting a well-shaped hole in the pile and cracking the eggs into the well. I envisioned 87 ways that could go wrong, so I wimped out and used the dough hook on my KitchenAid stand mixer, but you can use a bowl and fork, or the dough blade on a food processor.

Form into a ball and flatten to a disc shape. Cover and let rest at room temperature for 15-30 minutes.

Cut off a piece of the dough and keep the rest covered while you work. Roll out the dough as thin as possible, ideally with a pasta roller. It will thicken when it cooks, so thick dough means really thick noodles.  You may need to sprinkle the dough with more flour as you roll it out.

One tricky part of this process is finding space to lay out the noodles so you can cut them into pieces or strips and let them dry for a few minutes. If you have a wooden laundry rack, that would work great (not an option at our house because of the dog).

This recipe makes about a pound of pasta, which will only take about 3 minutes to cook in boiling water. If you have a kitchen assistant, have them put the noodles in the water while you stir the pot to keep them from sticking together.  My mom and I put all the noodles in a bowl, then dumped the bowl into the pot of boiling water.  Be careful as you stir, since the water will splash.

Next time, I’ll probably add in some dried herbs. I’m also thinking this would be great in a lasagna dish.  I haven’t tried this, but I’ve read that you can freeze the uncooked pasta, and then cook it directly from the freezer.

Stats: 2 down 99 to go

Pasta with Bacon and Corn

I made this for dinner tonight. It was really good. We used 4 cloves of garlic and I’d recommend (lots) more bacon. :)

http://www.seriouseats.com/recipes/2010/08/pasta-with-bacon-and-corn-pesto-recipe.html