Buongiorno a tutti, good day to all. Still stuck in the house and losing track of the days one can only clean so much so today I decided to try an experiment and you can tell me what you think. The videos appear sideways here for som reason but rift themselves for viewing. Be warned, I am neither a professional chef nor am I am good at taking selfies, let alone creating videos so this is a rustic as it gets.
Since my video doesn’t give you step by step instructions, the least I can do is give you the ingredients and rough proportions for my Tuna Pasta. The amount used here fed me enough (I am trying not to grow), and my two hollow legged boys.
In a serving bowl mash together:
2 Tablespoons of butter (mine is always unsalted)
2 Tablespoons of salted capers, rinsed well and coarsely chopped
Grated lemon zest, I used 1/2 a lemon, make sure it’s organic or well washed
1/3 cup grated Parmesan, I used 30 months but 18 or 24 months is fine if you can’t get the old stuff.
160 grams (6OZ.)of tuna packed in olive oil
Cook your pasta, add it to your mashed up ingredients and serve immediately.
350 grams (12OZ.) of pasta, short shapes are best for this pasta
You can add a bit of chopped parsley too if you want to add a bit of color.