This was supposed to be an easy meal. Put some pasta on to boil and whip up a sauce by cooking garlic in olive oil, adding and simmering a tin of tomatoes, draining and stirring in a tin of tuna and finally adding parsley, salt and pepper before stirring in the drained pasta. Easy right?!!
Well I realized after I’d started that I had no pasta in the house. Zip zilch zero. Duck out to Coles to retrieve pasta, come home and get everything going to realize I never replaced the can opener I broke last week. There is no way to open this tin of tuna. Back to Coles I go. What should have taken 30 minutes start to finish took 1 1/2 hours. Sigh. But that’s not the recipe’s fault.
This is the first of my posts for one of Food52 Cookbook Club’s October selections: Marcella Hazan’s Essentials of Classic Italian Cooking. It is a mammoth book to tackle and I’m going to hopefully try quite a few recipes to give it a good look, but we’ll see what time allows. The tuna pasta sauce was pretty tasty, I must admit I wasn’t wowed, I kind of wished for another flavor to contrast with the tuna. Aaron and the older boys absolutely loved it though, so I guess that means it was successful!