To kick off my
return, I am writing about an elemental summer pasta dish. We all know that a
perfectly juicy, sweet, and succulent tomato can emulate the essence of summer
and, when simply sprinkled with a little sea salt and paired with the simplest
of ingredients, can cause an eruption of happiness in your oral cavity. Since joining a CSA, those tomatoes of
my fantasies have yet to reach my kitchen due to the drought which has impacted
our farm. Luckily, I was able to find some beauties at our local farmers market
which provided a superb foundation for this summer pasta.
For the fresh tomato sauce with tuna; some garlic and an onion were sautéed in olive oil, skinned,
chopped, fresh tomatoes were added. (To remove tomato skin, X the base of the
tomatoes and plop them into boiling water for 30 seconds. Blanch them in an ice
bath, and the skin should peel right off.) From this point, you can cook your
tomatoes as much or as little as you please. I added the almost-cooked whole-wheat
rigatoni into the sauce, chunks of tonno (originally in olive oil, drained) and
chopped black olives. Once everything is incorporated, top with torn
basil, chili flakes, and serve.
Whether I am
simply making a sandwich or something more complex, the tuna I always opt for
is Italian tonno in olive oil. I always drain the oil to limit the fat and
liquid content. The depth of flavor and quality of the tonno is always far superior
than your run of the mill chunk white in water, but this type of tuna does contain added fat due to the oil. Although tuna serves as a great source of protein, omega-3, and vitamin D,
it is important to not consume too much due to levels of mercury. According to the
Academy of Nutrition and Dietetics and the FDA, it is safe to consume a total
of 12oz of canned light tuna per week, but albacore, big eye, and chunk white tuna
should be limited to only 6oz total per week due to their higher levels of
mercury. (A typical can of tuna is 5oz)
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| Kale Caesar alongside my Rigatoni |
