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Thursday, August 19, 2010

Roasted Pepper Tagaliarelle & Tuna

The sun is just starting to peek out into the screenroom, the sprinklers are humming, it is going to be another beautiful, productive day in my kitchen.  I wanted to share a quick and simple recipe with you here that is perfect for these warm summer nights.  The recipe makes use of several items you will already have in your pantry.  I like to use a Tagliarelle Pasta and I have found this brand from Cipriani to be consistently delicious and it cooks in 3 minutes which is even nicer!  This recipe was inspired from a recipe in an old Willams and Sonoma catalog.


2 Tbsp Canola Oil (or Olive Oil if you prefer)
2 Shallots, peeled and chopped finely
4 Fresh Basil Leaves, folded and cut finely
1/4 cup Pickled Peppers chopped finely (see recipe further back in blog)
Zest and Juice of one large lemon
1 can high-quality solid pack tuna, broken into bite size pieces
Salt and freshly ground pepper to suit your taste (sea salt is gorgeous with this)
1 8.82 oz Box of Tagliarelle (or pasta of your choice)

Get your stock pot out and begin to boil salted water for your Tagliarelle, wait until the very end to place the pasta in to boil.
In a large saute pan, add the canola oil, bring up to temperature and add the shallots, cook until they are translucent.  Add the lemon zest, lemon juice, chopped basil, tuna and your pickled peppers.  Heat this until warm and then cover and hold.  As long as the water is boiling, you can add your tagliarelle pasta, stirring gently to avoid sticking.  Cook this for 3 minutes and drain off.  Add the pasta to the saute pan and heat through.  Add salt and pepper to taste at this time.
This will make 3 servings or 4 smaller servings if you are going to add a fabulous dessert!

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