It’s good to have another half who steps up to the plate – literally the hotplate in this case – and cook you a supper that hits the spot when you feel grim. Last night my wife made her standby ‘cheer up’ supper. She puts a small can of tuna, flaked, into a bowl with a can of chopped tomatoes, fresh basil chopped, fresh golden oregano chopped, a diced garlic clove, a fresh red chilli finely chopped, black olives, a ball of mozzarella torn up, a good tbsp of rinsed capers, a tiny splash of red wine vinegar, a drizzle of olive oil and a grind of black pepper, sea salt and a dash of tomato sauce. She lets it all marinate for at least an hour – then simply pours it into a pot of just cooked and drained rigatoni. It is delicious and I was very grateful….I’m beginning to feel more alive today…hopefully might get into the kitchen later! But whilst I have been recuperating at least my chief sous chef has come up trumps! Thank you ! x
A Tune A Day was a popular guitar tutor book when I was knee high to a grasshopper…by an old guitar player called Bert Weedon if I recall…anyway…tuna is supposed to be good for you like all oily fish so I guess eating it should keep the doc away! Look, I’m rambling…so…Tuna…what can one say..the tinned variety does not always get a good press…but I have a phenomenally simple recipe that our family loves. Tis cheap as chips…and yet satisfying, vibrant and malleable. My wife does a version of this pizzaiola sauce mixing it all up cold first then adding it to the hot pasta. Delicious. Love it. But….I have to…it is in my nature….be different…and so I have taken her dish and cooked it! So…in a frying pan – I use a wok because it is easy to add the pasta to at the finale- I drizzle some olive oil, a chopped clove of garlic, a whole pierced red chill, and a good sprinkle of dried oregano. Get it warm and cosy…not fizzing. Then add 800 grams of your best chopped tinned tomatoes, a dash of tomato puree or a good tom sauce, and a handful of chopped fresh basil leaves and stalks. Bring it to a gentle simmer. Add 2 teaspoons of rinsed capers, a good handful of black olives – if tinned rinse! – and I added 6 mozzarella pearls halved – though you could just add a sliced ball of mozzarella. Sprinkle in some ground black pepper and a little ground rock salt. Add a tin of tuna..stir it gently in. It should look like this!
Put on 400 gm of rigatoni pasta – best for soaking up the juices – and let the sauce simmer whilst it cooks. The mozzarella will become unctuously runny and the whole thing will make you want to pour a good glass of red in celebration. Drain the pasta. Add it to the sauce carefully and stir it all together. Add a few more torn basil leaves, a drizzle of oil and serve. This is soooo easy and soooo terrifically delicious. Cheers!