Rob’s particularly fine tuna, garlic and parsley pasta recipe
May 10th, 2015
I graduated from the Basic Cooking School some time ago, and my first triumph was being able to cook spaghetti and meat balls…well, when I say ‘cook’, I mean I managed to open a can and not to burn the contents on the stove.
Now, many years later, I can create masterpieces like this simple Italian style, very tasty, Tuscan-variation pasta dish, and can do it without having to read the instructions on a can.
You need some basic equipment, however. A cooktop to start, like the Bosch PIL611B18E Induction, a recent family purchase. I can tell you it’s the “beez neez” (just like the beer!). I’ll go into depth about this wonderful piece of equipment another time.
So, cooktop, tick. Then you need a deep frypan with lid, or one of those cast iron French thingies (can’t live without mine), a sharp knife and a cutting board…and a pot to boil the pasta.
Easy so far.
Recipe (serves 4):
- Bunch of continental parsley finely chopped.
- 4 or 5 cloves of garlic, crushed (or more…we love garlic at home).
- 1/3 cup of extra virgin olive oil.
- A fistful of Spaghetti no.5 or Fettuccine.
- Medium size can of Tuna (Optional) but I invariably do this.
- Pecorino or Parmesan cheese, finely grated.
- H2O (boiled).
Method:
Add pasta to generously salted water in a large saucepan and cook al dente.
In the meantime:
- Gently heat the extra virgin in the frypan or pot on medium low.
- Add the crushed garlic , stir until slightly browned (don’t over cook).
- Add the parsley, stir lightly and immediately remove from heat (with an induction cooktop you don’t have to move the pan from the element).
- When the pasta is cooked, drain and add to the parsley and garlic (with the optional tuna) and mix in thoroughly, adding pepper to taste.
- Serve with crusty bread and salad and sprinkle the cheese on top as required.
Tips:
- Keep some of the cooking water to moisten the pasta after serving if required.
- Always serve on a warm plate or bowl (I use my Miele steam oven for that).
- I recommend using a bitey cheese and avoid the pre-grated variety – by the time that gets to your plate it has lost a lot of flavour.
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