It Doesn't Have To Be Complicated To Taste Good.

By: glalonde1 - [social]
It Doesn't Have To Be Complicated To Taste Good by The Maitre D Copyright 2003 - www.thousandsof.com

Here's a good question! Does preparing a meal always have to be complicated to be good? The answer of course is no.

One of the things we always strive for is simplicity and ease of preparation. Whether we're preparing a meal for two or entertaining friends and family, you want to be able to spend time with your guests and not be stuck in the kitchen, slaving away while everyone else is enjoying himself or herself.

Today's menu is really simple and consists of only one recipe!!

I was attending a cooking class at our local culinary college a while back. The Chef who was teaching us was great for explaining what he was doing but was also great at providing a lot of extra information. He basically talked non-stop for three hours.

As a throw away comment he mentioned a dish that was one of his favorites and that he liked to throw together when he and his wife were in a hurry or just didn't feel like spending a lot of time in the kitchen.

Turns out this was the gem of the entire course. I now make it regularly, at least once a week, it never fails to please and it allows for lots of experimentation so that you don't tire of the result.

Tuna Pasta

1 Tbsp Extra Virgin Olive Oil 1 Garlic clove 1 Can Anchovie Fillets packed in Extra Virgin Olive Oil =BC Tsp Chili Powder or Chili Flakes 1 Can Flaked Tuna 170g/6ounces 1 Bottle of White Wine Favorite Pasta =09 1. Finely chop the anchovie fillets and the garlic clove. 2. In a deep fry pan bring the olive oil to a medium heat and then fry the anchovie fillets and garlic until garlic begins to brown. 3. Add chili powder to fry pan and mix well 4. Add entire contents of tuna can to fry pan, reduce heat and bring to a simmer. 5. Add enough white wine to keep the mixture from drying out. Keep adding wine as needed. 6. Prepare your favorite pasta as per its preparation instructions. 7. Serve the pasta on a plate and add the tuna as a topping.

Now here is the fun part of this recipe. These are the basic ingredients but you can really play around and try many different variations. Try adding some black olives to the mix, or sundried tomatoes or onions or mushrooms or all of them together. Increase the garlic content or add basil. We continuously try new ingredients and new combinations and have yet to be disappointed.

And of course you can add a small side salad and a desert to complete the entire meal but we find this Tuna Pasta does really well by itself.

And oh! And by the way! The reason we call for a full bottle of wine is that you get to drink over dinner what you don't use in the recipe.

Enjoy!

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