Monday, March 30, 2009

Pasta Carretiere alla Poppy

1 Tbsp olive oil
two 5 oz cans Genova Tonno solid light tuna in olive oil


I have no idea if this is cheap tuna or fancy tuna. It's very tuna. It's salty. It's weirdly addictive as tuna salad with buttered toast, not to get off the subject nom nom nom. Anyway if you use this tuna, you can just drain the oil from the tuna into the pan and use that.

2 chipotle peppers
1 lb mushrooms, cleaned
2 15 oz cans of Jewel chickpeas, rinsed and drained
1 jar of mushroom sauce*
1/2 lb short pasta

Heat oil in a saute pan over low heat as you mince the chipotles and slice the mushrooms. Turn up the heat to medium-high & saute minced chipotle and sliced mushrooms until softened or slightly browned, about five or ten minutes. Add tuna and break it up in the pan, then add mushroom sauce. And I forgot to tell you last time that you can rinse the jar with a little bit of water to get out the last of the sauce; just pour that over everything in the pan. Stir it all together and simmer until heated through and slightly thickened, about twenty minutes.

While the sauce is simmering, put water on for pasta. When the water comes to a boil, dump in the pasta and cook for ten minutes. Drain the pasta and dump it into a large bowl. Pour the sauce over, and stir it all up.

* I.e., Red sauce that says it has mushrooms, though not necessarily detectable to the human eye. You can use whatever, though.

Per 1/6 recipe, 482 calories

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