Just in case you are unaware of this wonderful, stand-by, store-cupboard, Pasta dish, let me tell you all about it.
It is known here as ATT, which stands for 'Anne's Tuna Thingy', and it's a regular favourite in the Magnon home.
ATT has two great redeeming features. Firstly it is delicious, and secondly it is made from ingredients that most people usually have in their larders.
I am very particular about my Spaghetti. It has to be 'classic' Panzani, and has to be specially imported from France.
After that it's all very simple. For two people you will need half an Onion, a small tin of Tuna in Olive Oil, some Single Cream, a few Capers, a splash of White Wine, and some S & P. Decorative chopped Parsley is optional; freshly grated Parmesan isn't!
Chop the Onion reasonably finely, and fry in the Olive Oil from the can. Add the Tuna, the Cream, the White Wine, S & P to taste, and maybe a very few dried Chilli flakes. When the Spaghetti is cooked combine the two, mix gently, and serve with the freshly grated Parmesan.
In recent times we've been having this once a week, and we never tire of it. If the idea of a creamy Tuna sauce with your Pasta appeals to you; TRY THIS. I am 99% sure that you'll love it.
Un plat que j'adore . J'achète tous les produits dans une petite épicerie italienne : spaghettis de la marque Rummo, des filets de thon Rio Mare en verre , (cher mais délicieux) et avant d'ajouter le parmesan je râpe un peu de citron sur les pâtes .Et pour moi absolument du basilic hâché très fin. Bon appétit!
ReplyDeleteHuguette
Mine has to be Panzani. I have eaten countless different makes of pasta, but only Panzani meets all my demands. Most people disagree with me!!! The addition of a squeeze of Lemon Juice sounds perfect. Sadly I very rarely have any fresh Basil in the house.
DeleteJe cultive toutes mes herbes , basilic, thym, persil , ciboulette , estragon et même des petits piments sur mon minuscule balcon.
DeleteHuguette
I always buy a pot of Basil (from Leclerc) in the summer, but in a very short time the leaves die and go black. Perhaps I should buy a new pot every two weeks.
DeleteSounds delicious.
ReplyDeleteGive it a go. It's so simple, it really is worth adding to your weekly menu.
DeleteI wonder if I could substitute the cream for a fat free alternative?
DeleteYoghurt maybe; but the cream is delicious.
DeleteThis recipe appeals to me. Normally when I buy tuna I opt for spring water - never oil. However, I will replace the fake French spaghetti with proper rustic Italian spaghetti from the village of Carbonara al Ticino in Lombardy,
ReplyDeleteYes, inferior Italian pasta can also be edible. As for the Tuna, I find the Olive Oil preserves it better, and also adds to the flavour. But to each his own.
DeleteWe went over to wholewheat spaghetti a few years back - far prefer it now.
ReplyDeleteLast night we had cannelloni with a crunchy green salad.
I'm afraid I don't like wholewheat Spag, or brown Rice. Mine has to be the stuff that's bad for me. Last night we had Tortellini with salad.
DeleteWe have all those ingredients on hand and it sounds delicious. Our spaghetti is the supermarket brand but it's quite OK. I wonder if Mr Traditional will eat it though. I may keep the recipe for a visit from family who eat anything that's good.
ReplyDeleteWe have tortellini quite a lot. Easy and can be eaten hot or cold.
I agree that the tuna should be in oil, preferably olive oil. Far more taste
Yes, the Olive Oil gives it even more flavour. Tortellini is always a good stand-by, I always buy it stuffed with Spinach and Ricotta.
DeleteSimple and tasty, what more can one want.
ReplyDeleteAbsolutely. And very quick to make too.
DeleteA man that cooks well is a great treasure to his wife. She'll put up with a lot for that gift. Somehow It doesn't seem to work the opposite way though for some reason. ;)
ReplyDeleteI really enjoy cooking, and (luckily) my wife seems to enjoy the results.
DeleteI now prefer it to regular spaghetti.
ReplyDeleteHave you got your hands on a bottle of fish sauce yet? Squid Brand is available in Sainsburys- I would put a few drops of that instead of salt.
I have Chinese Fish Sauce. Very smelly but delicious. My favourite salt alternative is Light Soy Sauce.
DeleteYou are right about it being smelly goes incredibly well with lamb or in a Bloody Mary
DeleteNo cream in the store cupboard here so I presume would be yoghurt. I think Doug would enjoy it.
ReplyDeleteI don't think it would be the same, it's the 'creaminess' that's important. But worth trying with Yog.
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