Tonight is Fashion's Night Out and I can tell you one thing: No one involved is eating pasta. Except for me, I guess. I will actually be attending a few events so carbo-loaded in anticipation. Why? I don't know. I guess that explains why I don't fit into sample sizes. That and genetics. By the way, I'm dying for one of these:
Need to get to the Alexander McQueen store on 14th street before they're gone!!!
Since I've allowed my kitchen pantry stash to dwindle as a result of vacationing, beaching it, and general malaise, I've had to make do with some bare essentials. Canned tuna is something that I always have in my cabinet, and it's not just for sandwiches. The thought of hot tuna probably makes most people gag, with the exception of those who enjoy a good diner style tuna melt (mmm...hot tuna and cheese!) or good old fashion tuna fish casserole (mmm...creamy hot tuna!), but it is possible to make quite a tasty little dish with ye olde can of tuna. Garlic makes everything taste better and salt doesn't hurt either, so the addition of olives and capers helps to elevate an otherwise mundane pantry meal. A little protein, a few carbs...who's ready to shop?!?
6 ounces spaghetti
4 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/3 cup chopped kalamata olives
2 tablespoons capers, drained
1 (5-ounce) can tuna (packed in water or oil), drained
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Zest of one lemon
1. Cook the spaghetti according to the package directions. Meanwhile, heat a medium skillet over medium heat and add 3 tablespoons of the olive oil. When hot, add the garlic and cook for 1 minute. Add the olives, capers, tuna, and salt and pepper and cook, stirring to combine, to heat through, about 2 minutes.
2. Drain the pasta, reserving 1/4 cup of the pasta water, and add to the skillet with the tuna. Add the remaining 1 tablespoon of olive oil and the lemon zest and toss. Add the reserved pasta water if necessary to keep pasta from sticking. Taste and adjust seasoning. Serves 2.