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Tuesday, October 17, 2017

Improvised Linguini & Tuna Mélange

by HomeRearedChef (writer), San Jose, December 07, 2012

Credit:
Pasta with good quality canned tuna, extra virgin olive oil and fresh tomato will make all the difference in the world!

A spur-of-the-moment easy recipe, and certainly improvised on a whim; with a mélange of ingredients found in the pantry and fridge: canned tuna, pasta, and home-grown heirloom tomatoes.

This is not just about eating, you see, this has everything to do with cooking, and cooking from the heart. It is about all the love that goes into each recipe I create; it is about the results and achieving ultimate flavors. The finished dish should satisfy not only my taste buds but lift my sprits to soar. It should ignite my entire being and make me feel alive. And this dish most certainly does.

This improvised pasta dish is simplicity at its best!

Cooking, and eating, is my passion. It is who I am.

Give this recipe a try, and then you be the judge.

Come and take a comfortable seat at our cozy table, dinner is served!

Recipe makes 4 servings

Improvised Linguini & Tuna Mélange

1 bay leaf

1 tablespoon turmeric powder

Salt for pasta water

1 tablespoon olive oil (for pasta water)

1 pound box linguini

2 tablespoons extra-virgin olive oil

1 tablespoon butter

2 cups shredded carrots (measured shredded)

4 garlic cloves, peeled and finely minced (more or less to taste)

1 tablespoon Garam Masala powder

1/2 cup cream sherry

1/3 cup cooked pasta water

3 cans (un-drained) good solid tuna (Tonno Genova in olive oil was used)

1 bunch green onions/scallions, finely chopped

4 Roma/plum tomatoes cut into bite-size pieces

Cooked and drained pasta

  • Put a large pot of water with the bay leaf and turmeric powder to boil
  • When the water is boiling add salt (plenty or to taste), olive oil and linguini and cook to desired doneness (reserve 1/3 cup pasta water to add to the carrots sauté)
  • Meanwhile, in a large sauté pan, on the large burner and on medium heat, heat olive oil and butter
  • When oils are sizzling add carrots and cook until wilting
  • When carrots are wilting add garlic and Garam Masala and sauté until garlic is just beginning to golden (a couple minutes)
  • Add sherry and reduce by half
  • Add reserved pasta water, tuna (with the oil) and green onions and cook until heated through and steaming
  • Lastly, add tomatoes and the cooked/drained pasta and heat well through

Serve immediately and enjoy while it is hot!

Cook with heart; eat with gusto. Buen Provecho!



About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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10 comments on Improvised Linguini & Tuna Mélange

Log In To Vote   Score: 1
By souschef on December 07, 2012 at 01:47 am

Oh...My... That picture is to drool over when you see the full size thing. Simple pasta recipes really scream to me lately and this one has a stonge set of lungs!

Wow! Looks fabulous!

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By HomeRearedChef on December 07, 2012 at 01:50 am

LOL! "this one has a strong set of lungs!" I LOVE that. Thank you, Souschef. I am REALLY proud of this recipe. It is fabulous!!!

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By Angie Alaniz on December 07, 2012 at 01:54 am

Ok.....that's it! You're getting on my nerves!

You keep dishing out all of these delicious foods and I can't stay on a diet. :) I'm supposed to be trying to stay away from sugar and I know that's insane with the holidays being here so I better just shut up and make this and enjoy it!

You know what is the best thing about your recipes?

They are always so easy and guaranteed to be a hit at the dinner table. ;)

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By melanie jean juneau on December 07, 2012 at 01:58 am

nice to know that the recipes are easy- I am still in awe and only look at the pictures

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By Angie Alaniz on December 07, 2012 at 02:05 am

They always look so delicious!!!

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By HomeRearedChef on December 07, 2012 at 09:45 am

Hi Angie! My dishes are only guaranteed to be a hit if people already like the ingredients being used. I run into problems when we get a picky eater; I just want to cry when that happens. The fun of cooking goes right out the window. lol!

And thank you for the compliment. :)

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By HomeRearedChef on December 07, 2012 at 09:47 am

Good morning Melanie! Most of my recipes are easy, but I do have some that are intricate and time consuming, however always worth the effort. :)

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Log In To Vote   Score: 3
By HomeRearedChef on December 07, 2012 at 09:50 am

By the way, Angie, this pasta is actually not so bad, calories wise. It doesn't use cream! I could have added cream and TONS of butter but didn't! So go ahead and enjoy. :)

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By Angie Alaniz on December 07, 2012 at 10:10 pm

YAHOOOOOO time to cook.

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By HomeRearedChef on December 08, 2012 at 01:48 am

Yay! And if you skip the French bread you can have a bigger serving. :)

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