April 21, 2006, Newsletter Issue #3: Mediterranean Spaghetti

Tip of the Week

1 lb of pasta
½ lb of red, ripe tomatoes
¾ cup of chopped pitted black olives
4 ounces of tuna packed in olive oil
1 tablespoon of capers
1 clove of olive oil
1 small onion
1 spoonful of breadcrumbs
1 handful of basil leaves
1 lemon
Extra virgin olive oil
Salt and pepper to taste

Peel and take out seeds of tomatoes and cut into small pieces. Chop finely the onion and the garlic. In a shallow frying pan, place in 2 tblsps of olive oil, chopped onion and garlic. Toss and add in tomato pieces. Stir gently and let cook in a covered pan on low heat for 10 minutes. Add in chopped basil salt and pepper and remove from heat.

In a small frying pan place 1 tblsps of olive oil and 2 tblsps of breadcrumbs. And brown.

Place in food processor black olives, tuna, capers, juice of 1 lemon and mix until the mixture is well blended.

Cook pasta till al dente. Drain and place in large serving dish. Place olive mixture on top of spaghetti and toss to mix well. Serve in individual serving dishes and top with the tomato sauce, sprinkle on toasted breadcrumbs and a pinch of freshly ground pepper.

We call this one literally “Smoking Spaghetti” because of the hot pepper. It is a quick but ‘hot’ dish.

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