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04-10-2012, 03:00 PM
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#1
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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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. It’s 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 toddler’s mouth but not delivering, in bocca a me (in my mouth) approaching her mouth, in bocca al can (in dog’s 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 there’s a warning note: if you don’t like anchovies or garlic, do not prepare it: I’m 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 sauté for a couple of minutes; when it’s 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 don’t 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, don’t 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
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04-10-2012, 04:14 PM
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#2
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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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....
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04-10-2012, 07:29 PM
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#3
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Ogress Supreme
Join Date: Jul 2009
Location: Wyoming
Posts: 39,014
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OmiGosh! Luca! I love the sound of this, I'm writing it down for later! Yum!!!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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04-10-2012, 07:47 PM
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#4
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,047
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Luca, I don't love anchovies, but I DO love your narration! Fun story!
__________________
She who dies with the most toys, wins.
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04-11-2012, 02:57 AM
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#5
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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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.
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04-11-2012, 09:37 AM
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#6
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by Rocklobster
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....
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 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
OmiGosh! Luca! I love the sound of this, I'm writing it down for later! Yum!!!
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Buon appetito!
Quote:
Originally Posted by Dawgluver
Luca, I don't love anchovies, but I DO love your narration! Fun story!
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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
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.
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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
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04-11-2012, 10:40 AM
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#7
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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@ 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.
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04-11-2012, 12:31 PM
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#8
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Cook
Join Date: Oct 2011
Location: Washington, DC
Posts: 83
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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! 
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04-11-2012, 12:37 PM
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#9
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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My ex's zia also served that sauce on home made gnocchi.
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04-11-2012, 12:47 PM
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#10
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by dcgator
Bravo Luca! Mi fa ricordare da i spaghetti al tonno e alici, senza pomodori... Babbo mangiava delle scattole di acciugue una alla volta!
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A great man!
Quote:
Originally Posted by dcgator
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...
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No anchovy smell, here: garlic wins...
__________________
You eat what you are
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04-11-2012, 12:49 PM
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#11
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by Rocklobster
My ex's zia also served that sauce on home made gnocchi.
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I have to try this. My grandmother always made gnocchi col ragù, that is meat and tomato sauce. I usually eat gnocchi with pesto or walnut sauce, or simply with butter and sage.
__________________
You eat what you are
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04-11-2012, 01:02 PM
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#12
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Cook
Join Date: Oct 2011
Location: Washington, DC
Posts: 83
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Ai provato gnocchi ripieni di gorgonzola? gnam!!!!
__________________
From Washington DC! A Florida Gator!
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04-11-2012, 01:04 PM
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#13
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by dcgator
Ai provato gnocchi ripieni di gorgonzola? gnam!!!!
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No, but I tried gnocchi with gorgonzola sauce: DELICIOUS!
__________________
You eat what you are
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Luca's pasta with tuna and tomato
Luca Lazzari
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. It’s 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 toddler’s mouth but not delivering, in bocca a me (in my mouth) approaching her mouth, in bocca al can (in dog’s 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 there’s a warning note: if you don’t like anchovies or garlic, do not prepare it: I’m 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 sauté for a couple of minutes; when it’s 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 don’t 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, don’t 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!
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