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I do keep going on and on about my sister Julia. Try her Pasta Giulia and you’ll understand. The tuna, coriander, capers and olives all play off each other in perfect harmony. Would you believe me if I told you that all the cooking you have to do to is boil some water and chop some herbs?
- 4 c tomato sauce
- 4 cans (80g / 2.8oz) Rio Mare tuna, strained
- 1 big bunch each flat leaf parsley leaves, coriander, chopped
- 2 T capers
- pinch hot pepper flakes
- 1/2 c black olives, coarsely chopped
- 3/4 lb (335 g) pasta – Strozzapreti or your favourite, cooked al dente
- grated Parmigiano-Reggiano as garnish
While your pasta is cooking, warm up tomato sauce. Strain pasta, reserving a cup of pasta water. Mix all ingredients into sauce, adding pasta last. Add a little pasta water if needed. Serves 4. Excellent served hot or cold.
- Win a Rio Mare Gift Pack including a recipe book, apron, pot holder and 6 cans of Rio Mare Tuna by getting a friend to subscribe to Jittery Cook. To enter the draw, send your email address along with your friend’s (with permission, of course) to firstname.lastname@example.org. Contest ends August 4, 2014.
- Read what Greenpeace Canada has to say about tuna and sustainability. Rio Mare scores better than my usual Clover Leaf.
- We tried the Rio Mare tuna in salad and in Pasta Giulia. The salad was delicious, the pasta outstanding. Then we sampled Rio Mare tuna directly from the can. It’s the perfect picnic or lunchbox tuna. The olive oil is tasty and can be used to dress salad. The tuna is well seasoned with salt and doesn’t need any additional ingredients. This is the first time that we’ve tried tuna in olive oil and it won’t be the last.