Wednesday, February 16, 2005


Linguini with Tuna and White Bean Sauce

Some days I have a terrific recipe, and nothing much to say (for people who know me, that seems impossible, and yet it's true), while on other days, I seem to have plenty to babble about, but nothing much in the way of a recipe. Today is a recipe without thoughts day, primarily so my last post isn’t about a holiday that has past. This is a recipe I make when I haven’t gone to the market, and have to rely on what is in my cupboard. Simple and basic, yet delicious. Serve with garlic bread and a great salad and you are good to go. Enjoy!

4 tbsp best quality olive oil
2 cloves garlic, peeled and minced fine
1 large onion, minced fine
1 teaspoon of crushed fennel seeds
zest of one large orange, minced fine
red pepper flakes, to taste
1 large can of crushed tomatoes, drained of almost all the juice
½ cup of white kidney beans, drained (also called canellini beans)
2 cans of tuna fish in oil, drained and roughly chopped
12 oz. dried linguine
black pepper and parsley for garnish

In a large sauté pan, heat the oil, and cook the garlic and onion for a minute or so, until softened. Add the crushed fennel seed, orange zest and red pepper flakes and let cook for another minute or so. You want to soften, not brown. Add the tomatoes and beans. Let simmer for about five – ten minutes. Meanwhile, cook the pasta in a large pot of salted water until al dente (per the directions on the box – usually about 12 minutes.) About two minutes before the pasta is done, add the tuna to the tomato sauce. Let heat through. Serve over the drained pasta with pepper and parsley for garnish.


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Florida avocados have half the fat of California avocados

Teetering doughnut chain Krispy Kreme will show 25 percent of its employees the door in

an effort to save about $7.4 million a year, the company said. The cuts are expected to affect
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financial peril, saying it is unable to borrow money.

New (to me) blogs that I love: Third and Fairfax, Nosh and The Food Chronicles

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