Sunday, July 25, 2010


You know how it goes. Every few weeks I go, “I HAVEN’T HAD PASTA IN WAY TOO LONG!”. Then I eat lots of it.

Crikey this was a good one.


A beautiful marriage of pantry staples…


And perfect ripe produce…


Pasta with Tuna, Capers, and Tomatoes

serves 2

olive oil
2 cloves garlic, minced
2 1/2 large tomatoes, diced (see what I did with the last tomato half down below!)
1 can tuna, preferably packed in oil, as I think it improves the texture, drained (my cat loves tuna juice!)
1 T or so capers
4 ounces pasta (I used Barilla whole wheat spaghetti)

Heat oil on medium heat in a small frying pan. Add garlic and cook until fragrant and just beginning to brown. Add tomatoes and bring to a simmer, cooking until they begin to break down. Increase heat to high and cook, stirring often, until most liquid evaporates. Then mix in tuna.

Meanwhile, cook pasta according to package directions, just shy of al dente.

Remove pasta from water with slotted spoon, and add to tomato-tuna mixture, along with capers. Toss to coat.


As for the rest of that tomato. In my fantasy of fantasies, the lunch I brought to work on Saturday approximates (ish) an Italian’s picnic lunch. Ish.


On your left is more garlic ring bologna (I just had this feeling like I needed some MEAT. I am generally cool with this flexitarian sustainable-meat-only thing I’ve had going, but… sometimes I get sick of peanut butter) and up top is sliced apple. This is my first farmer’s market apple of the year; honestly I was thinking it wasn’t worth it since they’re not in season yet but it was good! As for the piece de resistance, le sandwich:


Well okay the bread isn’t remotely Italian (a bagel thin) but the broiled cheese and tomato on top? *Heaven* My manager at work saw this and went “Oh God bruschetta?! I cannot eat that anymore!” She apparently had an experience where she was hungry late at night in Florence and ate too much bruschetta because it’s all there was. What a tragedy. I hope she can bounce back.

The remainder of my apple went into one of my favorite afternoon snacks:


The bakery job has lead to a dramatic upsurge in my consumption of baked goods, which has lead to a dramatic upsurge in zits. On my face. Not cool. I thought middle school was over.

So, no pastry for me today. I hafta say, apples and roasted almonds may be the best, most filling combo ever.


Allie (Live Laugh Eat) said...

There's NO such thing as too much bruschetta!! I used to be pizza bagels all the time. I think I need to bring that back.

Sorry I missed you and Maya today!!

Miranda @ MirandasJeans said...

What a sad thing. I couldn't imagine not being able to eat bruschetta.

Megan D said...

Ahh I am making spaghetti tonight! Sadly I doubt it will be as good as yours... I'm making it for the boy so I have to "man-ify" it which means it won't be exactly what I would choose but oh well! That's what salads and BRUSCHETTA are for!!

Lauren said...

I have been craving pasta SO BAD! I recently bought some Carba Nada noodles and might make them tonight due to your delish pics that have me DROOLING! :)

Anonymous said...

I haven't had bruschetta in so long! I love the fresh taste of basil, toast, mozzarella, and tomatoes like yum. :D

Anonymous said...

Yeah.. sugar is a jerk. Last week I started eating a bit more of it than usual and guess what happened? I started breaking out.. made me sad and annoyed.

I hardly ever crave pasta but yours looks like it's something worth desiring!