Mary Jo's Albacore with
Fresh Sage & Bowties
This easy dish showcases the flavor of fresh sage which perfectly marries the
grilled fresh fish and toothsome al dente bow tie noodles.
8 ounces fresh albacore tuna or other firm fresh white fish such as halibut
1 teaspoon olive oil
salt and pepper
12 0z bowtie noodles
1 Tbsp olive oil
1 Tbsp butter
3 large cloves garlic, minced
1 1/2 chopped sage
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground pepper
2 Tbsp lemon juice
1/4 cup chopped parsley
Salt to taste
Rub both sides of fish with 1 teaspoon oil, sprinkle with a little salt and pepper. Grill
on both sides until done. Set aside.
In a large pot, bring 3 to 4 quarts of lightly salted water to a boil. Add noodles and
cook until al dente.
While noodles a re cooking, heat 1 more tablespoon each of olive oil and butter in a
medium skillet. Saute garlic, sage, chile flakes and pepper until garlic is softened and
fragrant. Add tuna, breaking up fish in chunks with wooden spoon. Heat thoroughly. Drain
pasta, toss with tuna mixture, lemon juice, parsley and salt. Serve immediately while the
dish is still piping hot.
Serves 4 to 6
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Fresh Linguini with Sun
Baked Tomato Sauce
The simple flavors of these simple fresh ingredients combine and blend in the sun
before being tossed with fresh pasta.
3 cups halved cherry tomatoes
1 large red onion, sliced very thin
3 large cloves garlic, minced
1/3 cup chopped flat leaf parsley
1 1/2 cups chopped fresh basil
11/2 Tbsp balsamic vinegar
1/3 cup fruity extra virgin olive oil
Salt and freshly ground pepper
12 ounces fresh linguini pasta
1/3 cup pitted Greek or Sicilian olives
1/2 cup grated Asiago cheese
Salt and freshly ground pepper
In a large shallow non-metallic pan, combine tomatoes, onion, garlic, parsley and 1 cup of
the basil. Toss with balsamic vinegar and oil. Cover loosely with waxed paper. Place pan
on a hot sunny window ledge for 4 to 6 hours, stir, then add salt and pepper to taste.
Cook pasta in lightly salted boiing water until done al dente. Drain. Add sun
baked tomato mixture and the remaining 1/2 cup basil, tossing until combined. Sprinkle
with olives and cheese before serving, adding salt and freshly ground pepper to taste.
Serve warm or at room temperature.
Serves 4 to 6.
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