Easy Peesy and Slightly Cheesy


We are firm believers in quality over quantity with many things in life, especially when it comes to eating. This very simple recipe, while made up of only a few components, uses top-notch ingredients. Granted, you can certainly incorporate less-expensive items, especially if you’re trying to throw something together in a pinch and that’s all you have—but heh, you’re worth a few extra bucks, right? And by planning ahead, you can purchase these products and store them until a future time crunch.

Always game to try new food items, what prompted this meal was finding the Mario Batali Tuna Pasta Sauce in the supermarket. So with jar in hand, we began conjuring up a meal that would not only suffice, but also satisfy, on a busy weeknight. You know when the first several ingredients listed are something you recognize, that it’s a good sign. In this case the list started with: imported Italian tomatoes, onions, tuna, olive oil, white wine… OK, they had me by this time.


The pasta was artisan made Spinach Tagliatelle Nests by Delverde which we got at MCCaffrey’s (I think); and Spanish Ortiz Bonito del Norte Tuna ordered online through La Tienda. While the pasta water came to a boil, I sliced a few black olives, and opened a small can (3.5 oz.) of the tuna and mixed it into the sauce that was simmering on the stove. From start to finish, the meal took no more than fifteen minutes.

Once the water was ready, I tossed in the nests of pasta to boil for 5 minutes, prepared a couple of side salads, and grated some fresh Parmigiano-Reggiano. My one disappointment was our stash of fresh basil had blackened and being the middle of winter, I couldn’t go out to the herb garden and snip some of our own.

In a coincidental twist, I had the TV tuned to Guy Fieri’s Diners, Drive-Ins and Dives while preparing dinner and who’s waving at the audience while driving Guy’s red Camaro? You guessed it, Mario Batali!

By now it was time to drain the tagliatelle, fill our bowls, and dress with the sauce and grated cheese. Couldn’t get any easier… or tastier… Oh, and take a stab at what I topped it off with? Surprise—a sprinkle of crushed red peppers… time to Mangia!

(Goes well with a nice, crisp glass of Sauvignon Blanc.)

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