L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, MAY 17, 2018 I talians are one of the largest consumers of canned tuna in the world and for good reason. Italian oil-packed tuna (tonno) is a flavor packed treat that puts the water packed variety to shame. The tuna is typically pre- cooked and allowed to marinate in good quality olive oil for a few months prior to being sent to the markets. In Italy, you can find little glass jars of meaty oil-packed tuna gra- cing the supermarket shelves. Ita- lians use oil-packed tuna in quick and versatile ways, whether stuffing little cherry tomatoes or mixing simply with cannellini beans and red onion. When surrounded in olive oil, this ordinary pantry staple is elevated to gourmet status. My mother was a big fan of oil- packed tuna. When I first went off to college, I must admit that I turned up my nose at the oil-packed variety in order to feel like the other kids. I stocked my dorm room with the water packed type like my dorm mates. That latest for about one se- mester – the stuff was practically tasteless. Visions of my mother's pasta with tuna made me scurry home sooner than expected. Her pasta truly elevated that little can to pure heavenly deliciousness. I would grab a fork and head for the porch. Sitting with the entire bowl in my lap, I would eat to my heart's content, soothing away any poor grades or recent breakups. She soon started sending cans of the oil- packed variety back to school with me. Here I have paired the tuna with another of my favorite veggies for pasta: roasted cauliflower. The two flavors meld into a delicious sauce that coats each strand. I topped with toasted pine nuts and wonderfully crunchy breadcrumbs to add tex- ture. Do not hesitate to switch out the pine nuts. Walnuts would go great in this dish. And make extra breadcrumbs as they are a wonder- fully crunchy topping for many di- shes, like roasted asparagus or a simple lemon pasta. A note on responsibly caught tuna: there are a few brands that you can easily find here in the US that are sustainably sourced. Geno- va's oil-packed tuna is not only de- licious but one such brand. So grab that can of (oil-packed) tuna and turn it into something ma- gical. Buon appetito! Michele Pasta with Roasted Cauli- flower and Tuna Ingredients: For the cauliflower: • 1 small head cauliflower, trimmed and cut into florets • About 2 tablespoons capers (more or less as desired) • Olive oil • Kosher salt • Freshly ground black pepper For the pine nuts and bread- crumbs: • About 2 tablespoons pine nuts • 1 tablespoon olive oil Pasta with olive oil packed tuna is one of the best comfort food around MICHELE BECCI Kick your canned tuna up a notch: pasta with roasted cauliflower and tuna • ¾ cup unseasoned bread- crumbs • Salt • Freshly ground black pepper • For the pasta: • ¼ cup olive oil • 1 red onion, diced • 4 cloves garlic, diced • 2 (5 ounce) cans tuna, olive oil packed • Salt • Freshly ground black pepper • Zest from ½ lemon • Large handful fresh parsley leaves, chopped • Extra virgin olive oil Directions: Roast the cauliflower: preheat oven to 425 degrees Fahrenheit. Toss the cauliflower and capers with a few tablespoons olive oil. Season with salt and pepper. Place in a single layer on a baking sheet. Roast in the oven until the cauli- flower is tender and browned, about 20 – 25 minutes. Stir occa- sionally. While the cauliflower is roa- sting, toast the pine nuts and bread- crumbs. Place the pine nuts in a dry small skillet and cook over me- dium low heat, stirring frequently until golden. Remove from heat and place the pine nuts in a small bowl for later use. In the same skil- let, heat the olive oil over medium heat. When hot, add in the bread- crumbs and sauté until golden brown stirring frequently, about 2 minutes. Remove from heat. Sea- son with salt and pepper to taste. Bring a large pot of water to boil. Salt the water and cook the pasta according to package direc- tions, until al dente. While waiting for the water to boil, make the pasta sauce: in a large skillet, heat the olive oil over medium heat. Add in the red onion and garlic. Cook, stirring occasio- nally, until the onion is soft and the garlic is fragrant. Add in the canned tuna and sauté for a few minutes. Stir in the roasted cauli- flower mixture. Season to taste with salt and pepper. Reserve 1 cup of pasta cooking water. Drain pasta and add to the tuna cauliflower mixture. Stir in about ½ cup of the reserved pasta water and gently toss to combine. (If pasta is too dry, add in more of the reserved pasta water). Remove pan from heat. Grate over zest of ½ lemon. Add in the pine nuts. Toss to incorporate. Sprinkle with toasted breadcrumbs and parsley. Drizzle with a finish of extra virgin olive oil and serve!

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