"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 04-10-2012, 04:00 PM   #1
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Luca's pasta with tuna and tomato

Today I offer you a simple, classic pasta recipe, which always help me see the bright side of life.
And I applied one of my favorite psychological techniques in making it: in bocca a te, in bocca a me, in bocca al can, gnam gnam gnam. Itís a subtle technique used by my grandmother to make us toddlers eat all sort of horrible stuff, like boiled carrots, chicken soups and other nasty things. The old flesh and blood took a spoonful of the loathsome food, then started her charm: in bocca a te (in your mouth), approaching the toddlerís mouth but not delivering, in bocca a me (in my mouth) approaching her mouth, in bocca al can (in dogís mouth, fictitious), gnam gnam gnam (chomp chomp chomp) now feeding the laughing and softened victim with the healthy stuff.
While cooking, I adopt a modified version of this technique: putting anchovies in the saucepan, I start chanting in bocca a me (I eat a couple of fillets form the can) in bocca a te (I eat again) in bocca al can (guess what I do?) gnam gnam gnam (now I put the needed fillets in the saucepan).
The recipe is quite simple, but thereís a warning note: if you donít like anchovies or garlic, do not prepare it: Iím really sorry for all the anchovy/garlic haters platoon.

The ingredients are extra virgin olive oil (2 tablespoons), 2 cloves garlic (peeled; do not crush them), 6 or more tiny canned anchovy fillets, 200 g canned tuna, 400 g canned chopped tomatoes, 2 teaspoons dried oregano, a dozen pitted black olives, 1 tablespoon drained capers, 450 g of short pasta (rigatoni, tortiglioni) and a handful of coarse salt.

Start bringing a large pot of water to a rolling boil; when it will boil, you will add the coarse salt and, when the sauce will be almost ready, add the pasta and cook it according to the label (or, better, taste it to have it as you like it most).
Warm the olive oil in a saucepan on low fire then put in the garlic and sautť for a couple of minutes; when itís golden/brown, take it away. Take away the saucepan from fire, let it rest for a moment then add the anchovy fillets and put it back on low fire (you donít want to burn them). Using a wooden spoon, break the fillets, turning them in a sort of past; this cannot require more then a couple of minutes. Put the tuna in the saucepan ant stir well, breaking the tuna but leaving some piece of it, donít melt it till the last particle. After about 2 minutes, add the olives, add the tomatoes, stir well, add salt to taste, add the oregano. Cook for about 20 minutes. If the sauce gets too dry, you can moist it later with some of the pasta cooking water.
When the pasta is cooked, put the warm sauce in a warm bowl, add the capers, add the pasta, stir well and serve at once. DO NOT add grated cheese, please. If you cannot eat it without cheese, please use pecorino instead of parmigiano.

Buon appetito!

__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 04-10-2012, 05:14 PM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
This is a nice recipe. Thanks for sharing. My ex wife's Zia used to make this almost every day with hand made/cut pasta and bring it to our bar, where we worked, in the basket carrier of her bicycle.. It was already in bowls wrapped in towels. God bless her soul. I don't think I have had it since....
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 04-10-2012, 08:29 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,292
OmiGosh! Luca! I love the sound of this, I'm writing it down for later! Yum!!!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 04-10-2012, 08:47 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,108
Luca, I don't love anchovies, but I DO love your narration! Fun story!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 04-11-2012, 03:57 AM   #5
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Dear Luca,

Thanks so much for posting this lovely quick simple pasta dish ... Shall certainly try it ... I love anchovies and oil packed tuna ...

Hope all is going well and that you have had a lovely Easter holiday.

Now we are back in Madrid and our routine laboral activities.

Kindest.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 04-11-2012, 10:37 AM   #6
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by Rocklobster View Post
This is a nice recipe. Thanks for sharing. My ex wife's Zia used to make this almost every day with hand made/cut pasta and bring it to our bar, where we worked, in the basket carrier of her bicycle.. It was already in bowls wrapped in towels. God bless her soul. I don't think I have had it since....
You know, Rocklobster, you make me thing that I never had this pasta con tonno until I started cooking by myself, no one of my zie or nonne ever prepared it.

Quote:
Originally Posted by PrincessFiona60 View Post
OmiGosh! Luca! I love the sound of this, I'm writing it down for later! Yum!!!
Buon appetito!

Quote:
Originally Posted by Dawgluver View Post
Luca, I don't love anchovies, but I DO love your narration! Fun story!
Thanks Dawgluver, I'm trying really hard to write in a fairly decent English, but it's difficult, I'm lazy...

Quote:
Originally Posted by Margi Cintrano View Post
Dear Luca,

Thanks so much for posting this lovely quick simple pasta dish ... Shall certainly try it ... I love anchovies and oil packed tuna ...

Hope all is going well and that you have had a lovely Easter holiday.

Now we are back in Madrid and our routine laboral activities.

Kindest.
Margi.
Ciao Margi, thanks, I've had better Easters but, as we say here in Italy, "basta ca ce sta 'o sole"...
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 04-11-2012, 11:40 AM   #7
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
@ Luca,

Patience is an art Luca ... One that is learnt, sometimes the hard way ... Not a virtue at birth ... Haste makes waste we say ... and you are Lombardian, so you should be able to make a 4 formaggio pizza !!! with gorgonzola ...

My pizza dough always comes out for me marvelously --- it is quint essential to keep the dough warm and let it rise ( double in size ) ...

I would love a wood burning pizza oven and a pizza stone, however, this is another level ... Perhaps a pizza stone for the Condo verses Loft in Madrid ...

Kindest.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 04-11-2012, 01:31 PM   #8
Cook
 
Join Date: Oct 2011
Location: Washington, DC
Posts: 82
Bravo Luca! Mi fa ricordare da i spaghetti al tonno e alici, senza pomodori... Babbo mangiava delle scattole di acciugue una alla volta!

Excellent! Dad used to eat whole cans of anchovies at a time, prior to eating spaghetti with tuna and anchovies... The smell went for miles...
__________________
From Washington DC! A Florida Gator!
dcgator is offline   Reply With Quote
Old 04-11-2012, 01:37 PM   #9
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
My ex's zia also served that sauce on home made gnocchi.
__________________
Rocklobster is offline   Reply With Quote
Old 04-11-2012, 01:47 PM   #10
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by dcgator View Post
Bravo Luca! Mi fa ricordare da i spaghetti al tonno e alici, senza pomodori... Babbo mangiava delle scattole di acciugue una alla volta!
A great man!

Quote:
Originally Posted by dcgator View Post
Excellent! Dad used to eat whole cans of anchovies at a time, prior to eating spaghetti with tuna and anchovies... The smell went for miles...
No anchovy smell, here: garlic wins...
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Reply

Tags
pasta, recipe, tomato, tuna

Luca's pasta with tuna and tomato Today I offer you a simple, classic pasta recipe, which always help me see the bright side of life. And I applied one of my favorite psychological techniques in making it: in bocca a te, in bocca a me, in bocca al can, gnam gnam gnam. Itís a subtle technique used by my grandmother to make us toddlers eat all sort of horrible stuff, like boiled carrots, chicken soups and other nasty things. The old flesh and blood took a spoonful of the loathsome food, then started her charm: in bocca a te (in your mouth), approaching the toddlerís mouth but not delivering, in bocca a me (in my mouth) approaching her mouth, in bocca al can (in dogís mouth, fictitious), gnam gnam gnam (chomp chomp chomp) now feeding the laughing and softened victim with the healthy stuff. While cooking, I adopt a modified version of this technique: putting anchovies in the saucepan, I start chanting in bocca a me (I eat a couple of fillets form the can) in bocca a te (I eat again) in bocca al can (guess what I do?) gnam gnam gnam (now I put the needed fillets in the saucepan). The recipe is quite simple, but thereís a warning note: if you donít like anchovies or garlic, do not prepare it: Iím really sorry for all the anchovy/garlic haters platoon. The ingredients are extra virgin olive oil (2 tablespoons), 2 cloves garlic (peeled; do not crush them), 6 or more tiny canned anchovy fillets, 200 g canned tuna, 400 g canned chopped tomatoes, 2 teaspoons dried oregano, a dozen pitted black olives, 1 tablespoon drained capers, 450 g of short pasta (rigatoni, tortiglioni) and a handful of coarse salt. Start bringing a large pot of water to a rolling boil; when it will boil, you will add the coarse salt and, when the sauce will be almost ready, add the pasta and cook it according to the label (or, better, taste it to have it as you like it most). Warm the olive oil in a saucepan on low fire then put in the garlic and sautť for a couple of minutes; when itís golden/brown, take it away. Take away the saucepan from fire, let it rest for a moment then add the anchovy fillets and put it back on low fire (you donít want to burn them). Using a wooden spoon, break the fillets, turning them in a sort of past; this cannot require more then a couple of minutes. Put the tuna in the saucepan ant stir well, breaking the tuna but leaving some piece of it, donít melt it till the last particle. After about 2 minutes, add the olives, add the tomatoes, stir well, add salt to taste, add the oregano. Cook for about 20 minutes. If the sauce gets too dry, you can moist it later with some of the pasta cooking water. When the pasta is cooked, put the warm sauce in a warm bowl, add the capers, add the pasta, stir well and serve at once. DO NOT add grated cheese, please. If you cannot eat it without cheese, please use pecorino instead of parmigiano. Buon appetito! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.