Spaghetti with Tuna, Olive, and Caper Berries

Another good recipe from Lucy Waverman. This is a Puttanesca sauce without the tomatoes plus some added protein.

This pasta dish is full of strong flavours that make it so attractive; the tuna especially helps it stand out. Caper berries are the fruit of the plant that produces capers. They are long-stemmed and excellent in salads as well as pastas. They are not as salty or as tart as capers and should be rinsed before using. Use capers if the berries are unavailable.

Ingredients:

8 ounces (250 grams) spaghetti

1/4 cup olive oil

8 ounces (250 grams) tuna cut in 1/2-inch pieces

Salt and freshly ground pepper

1/4 cup chopped onions

1 teaspoon chopped anchovies

1/4 cup sun-dried tomatoes, chopped

1/2 teaspoon chili flakes

1/2 teaspoon grated lemon rind

1/4 cup dry vermouth or white wine

2 tablespoons chopped black olives

2 tablespoons caper berries

1/4 cup chopped parsley

Method:

Cook pasta in boiling salted water, according package directions. Drain and reserve 1/4 cup pasta cooking water.

Heat 1 tablespoon olive oil in non-stick skillet over high heat. Season tuna with salt and pepper and sear, turning frequently, for 45 seconds or until lightly browned but still rare in the centre. Remove skillet and reserve.

Add 2 tablespoons oil to skillet and reduce heat to medium. Add onions, garlic, anchovies, sun-dried tomatoes, chili flakes and grated lemon rind and sauté for 2 minutes or until onions are softened. Add vermouth and bring to a boil. Add olives, caper berries and parsley and simmer for 1 minute or until flavours have come together.

Toss pasta with sauce and seared tuna. Drizzle in pasta cooking water and remaining 1 tablespoon oil and toss until well combined.

Serves 4 as an appetizer, 2 as a main course.

From February 21, 2009 The Globe and Mail Saturday Style Section's Weekend Menu by Lucy Waverman

Linguine with Chicken, Leeks, and Tomatoes

We found this recipe on epicurious.com several years ago.  We made it regularly for a while and then... and then we didn't.  We completely forgot about it until last month when we saw an abundance of leeks on sale at the store.  We made it again for dinner tonight.  It's simple, quick and nutritious, I really should make it more often.

We used spaghettini tonight and skipped the fresh basil.  We just sprinkled the Parmesan on top.

INGREDIENTS

2 tablespoons olive oil

4 boneless skinless chicken breast halves

1/4 cup (1/2 stick) butter

3 large leeks (white and pale green parts only), thinly sliced or 1 large onion, chopped

4 garlic cloves, minced

1 28-oz can Italian plum tomatoes, drained, chopped

2 tablespoons dry vermouth

1 pound linguine, freshly cooked

1 cup grated Parmesan

1/4 cup chopped fresh basil (optional)

PREPARATION

Heat oil in heavy large skillet over medium-high heat.  Season chicken with salt and pepper.  Add to skillet and sauté until just cooked through, about 3 minutes per side.  Cool slightly.  Thinly slice chicken crosswise and set aside.

Melt butter in same skillet over medium-low heat.  Add leeks and garlic and sauté until leeks are very tender, about 10 minutes.  Stir in tomatoes, vermouth and chicken.  Cook until mixture is just heated through, about 2 minutes.  Season generously with salt and pepper.  Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well.  Sprinkle with basil if desired.  Serve, passing remaining Parmesan.

Serves 4

From Bon Appétit June 1992

Pastitsio

We have been wanting to make this since we saw it on Everyday Food on PBS a couple of months ago.  We have never heard of Pastitsio before -- it reminds me of a pasta version of moussaka.  We finally made it today and it is delicous.  We used rotini instead of penne.

INGREDIENTS

1 pound penne, cooked and drained

2 pounds ground lamb

2 medium onions, diced

1/2 cup red wine

1 can (6 oz) tomato paste

1/2 teaspoon ground cinnamon

6 tablespoons butter

1/2 cup all-purpose flour

3 cups milk

1/8 teaspoon cayenne pepper (optional)

1/4 cup grated Parmesan cheese

Salt and pepper

METHOD

1. Preheat oven to 375F.  Cook pasta and drain; reserve.  Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with wooden spoon, until no longer pink, 6-8 minutes.  Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
2. Transfer to a colander and drain out the fat.  Return lamb to pan; add wine.  Cook over medium heat until almost all liquid has evaporated, about 5 minutes.  Stir in tomato paste, cinnamon, and 2 cups of water; simmer, stirring occasionally, until thicken, 15-20 minutes.  Season with salt and pepper.
3. Make mornay sauce while mixture is simmering:  In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds.  In a  slow steady stream, whisk in milk until there are no lumps.  Cook, whisking often, until mixture is thick and bubbly and coasts the back of a wooden spoon, 6-8 minutes.  Stir in cayenne if using, and Parmesan.
4. Add pasta to lamb mixture; transfer to 9x13-inch baking dish.  Pour sauce over top, smoothing with the back of a spoon until level.  Bake until browned in spots, 35-40 minutes.
5. Remove from oven; let cool 15 minutes before serving.

Serves 8.

From Everyday Food on PBS.