Saturday, September 13, 2014
We are heading back to Phoenix in less than 2 weeks. It's hard to believe summer is almost over as it has gone by so fast. Time to start clearing out food in the freezer and kitchen cabinets. Some of our meals will be a little unconventional and some a tad bit adventuresome but that will be part of the fun.
We bought a tuna fish off the docks a month ago, about ten pounds worth. Tuna has been on the table at least once sometimes twice a week since. My favorite dish to date is this Mediterranean version using roasted cherry tomatoes, artichoke hearts and Kalamata olives. The artichoke hearts were the canned ones from Trader Joe's. I buy their frozen ones when in Phoenix. Here in Oregon we drive two to three hours to the nearest TJ's so the canned product travels much better. I cut the tuna into bite-sized pieces and then tossed them in a little olive oil and dried herbes de provence to lightly saute'. I added all the ingredients to the mix with a squeeze of lemon. Next I added the linguine, grated Parmesan cheese and a half a cup of pasta water; it was delicious!
2 cups cherry tomatoes
1/2 pound tuna (cut into bite-sized pieces)
1 can Trader Joe's artichoke hearts (I used the hearts only, pulled the leaves off)
1 clove garlic (minced)
1 tablespoon dried Herbes De Provence
1/3 cup Kalamata olives
2 tablespoons fresh lemon juice
8 ounces dried linguine
1/2 to 1 cup pasta water
1/4 cup Parmesan cheese (grated)
1 handful parsley (chopped)
Preheat oven to 400F.
Place tomatoes and 1 to 2 tablespoons of olive oil in a medium size bowl, gently mix and pour onto baking sheet. Roast for 25 minutes.
In a large pot of boiling salted water add linguine and cook until al dente, 7 to 9 minutes. Remove 1 cup pasta water, drain noodles in colander
Toss tuna, herbes de provence, salt and pepper and 1 tablespoon olive oil together in a medium bowl, saute' about 2 minutes on the first side and 1 to 2 minutes on the other. Add artichoke hearts, garlic, roasted tomatoes and olives; stir until combined.
Add cooked pasta, 1/2 cup pasta water and Parmesan, combine; if pasta is dry add the other 1/2 cup of pasta water and gently mix until heated through. Drizzle top with a little olive oil and fresh parsley. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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