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May. 25th, 2011 04:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
worldwalkerpureSo yesterday I was left to my own devices as far as dinner went, so I did some improvising.
As far as meat went, all we really had available was canned tuna. So here's what I did: first, I set some water to boil so I could make spaghetti. Then, in the cast-iron skillet, I started sauteing some diced onion, then I opened a can of black olives and roughly chopped about a handful to go in with the onion. After that, I seasoned with red pepper flakes and dried basil and let it cook until the onion was translucent.
Once that was ready, I added a little bit of commercial tomato sauce - just enough to coat the onions and olives - and stirred in a can of tuna - solid white albacore in water. I made sure not to drain the tuna, since I wanted a sauce. After that, I stirred until the tuna was broken up and distributed evenly through the mixture, then I drained the spaghetti, reserving some of the cooking water.
Pouring in the water and the pasta, I tossed gently to combine the sauce and the pasta, and when I plated it up I sprinkled some coarse-grain sea salt over the top. It turned out delicious.
As far as meat went, all we really had available was canned tuna. So here's what I did: first, I set some water to boil so I could make spaghetti. Then, in the cast-iron skillet, I started sauteing some diced onion, then I opened a can of black olives and roughly chopped about a handful to go in with the onion. After that, I seasoned with red pepper flakes and dried basil and let it cook until the onion was translucent.
Once that was ready, I added a little bit of commercial tomato sauce - just enough to coat the onions and olives - and stirred in a can of tuna - solid white albacore in water. I made sure not to drain the tuna, since I wanted a sauce. After that, I stirred until the tuna was broken up and distributed evenly through the mixture, then I drained the spaghetti, reserving some of the cooking water.
Pouring in the water and the pasta, I tossed gently to combine the sauce and the pasta, and when I plated it up I sprinkled some coarse-grain sea salt over the top. It turned out delicious.
