Wednesday, March 3, 2010

Ziti with Tuna and Olives

Yeah, yeah I know what you're thinking: another food blog. I toyed with this idea for a long time and after many years of reading others, I decided to try a hand at my own.

My first post is inspired by Lidia Bastianich. We watch Lidia's Italy regularly every week and just about everything she makes looks fantastic. Last week she made ziti with tuna and olives and I had to try it out. Needless to say, it was awesome.

Ziti with Tuna and Olives (adapted from Lidia's Italy)
Serves 2-4

olive oil
2 cloves garlic, minced
28 oz can San Marzano whole peeled tomatoes
handful of Sicilian green olives
8 oz Ziti
7 oz jar of Italian tuna in olive oil, drained
fresh basil or parsley

Bring water in a large pot to a boil; cook ziti until al dente
Meanwhile, heat olive oil (enough to coat pan) in large pan on medium heat
Add garlic and pepperoncini; cook for a couple minutes until fragrant
Crush tomatoes by hand and add to pan. Add salt and pepper. Cook for a few minutes while ziti is boiling.
Pit the olives and add to pan; stir to incorporate.
When ziti is done, drain and add to pan; coat with sauce
Add tuna and stir so it breaks up a bit. Toss with fresh parsley or basil. Serve immediately.
Look at the steam coming from the bowl!

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