Thread: Tuna and Spinach Linguini

On Mar 9, 7:31*pm, Tara <jarvi...@ix.netcom.com> wrote:
> I'm making an attempt to use up some odd bits and pieces from the
> refrigerator this week. *I wanted to use up about a third of a bag of
> baby spinach and the last bit of parmesan.
>
> I sauteed a big clove of garlic in some olive oil. * I added a can of
> diced tomatoes and simmered it until most of the liquid was cooked
> out. * I added a drained can of tuna. * While the sauce warmed
> through, I cooked a pot of linguini. * I put the spinach in my
> collander and drained the pasta over it. * I mixed everything together
> and topped it with black pepper and parmesan. *It was good!

As good as could be expected where canned tuna is involved?
>
> Tara

--Bryan

On Tue, 09 Mar 2010 20:31:27 -0500, Tara <[email protected]>
wrote:

> I'm making an attempt to use up some odd bits and pieces from the
> refrigerator this week. I wanted to use up about a third of a bag of
> baby spinach and the last bit of parmesan.
>
> I sauteed a big clove of garlic in some olive oil. I added a can of
> diced tomatoes and simmered it until most of the liquid was cooked
> out. I added a drained can of tuna. While the sauce warmed
> through, I cooked a pot of linguini. I put the spinach in my
> collander and drained the pasta over it. I mixed everything together
> and topped it with black pepper and parmesan. It was good!
>
That sounds very easy and I love spinach. Think I'll try it sometime.
The problem is that the jarred tuna they use is quite different from
our canned. TY

I was looking up tuna and linguini recipes because I thought maybe
ricotta could go well in it - but didn't find a recipe with that
combination (admittedly, I didn't spend very long doing it). However,
I stumbled across a web site of what I thought are *easy* and tasty
Italian recipes - I can't say they are authentic.
http://www.lambertis.com/recipes.htm

Risi Bisi caught my attention, but the problem was what good Italian
kitchen starts with leftover rice? So, I googled Risi Bisi and
Rachael Ray was at the top of the list. She kept it simple; used
prepared stock, but started with uncooked rice.

Risi e Bisi -- Italian style rice and peas
by: Rachael Ray

4 servings

Ingredients

1 quart chicken stock (recommended: Kitchen Basics brand) available in
paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of
handfuls

Directions

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized skillet over medium heat. Add extra-virgin olive
oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add
Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the
stock. Bring to a bubble. Stir rice occasionally, allowing the rice to
get starchy and the stock to cook into the rice. Add more stock when
rice starts to become dry. Continue stirring and ladling broth until
rice is al dente, 22 minutes. Stir in peas and cheese and season with
salt and pepper, to your taste.

Serve immediately.

Printed from FoodNetwork.com


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 09 Mar 2010 22:02:28 -0800, sf <[email protected]> wrote:


>Risi Bisi caught my attention, but the problem was what good Italian
>kitchen starts with leftover rice?

A lot of them do. Rissotto cakes, anyone? Arancini? There are a ton
of things that Italians do with leftover rice.. They are like the
peasant women of France..let nothing go to waste.

Christine
--
http://nightstirrings.blogspot.com

On Mar 9, 5:31 pm, Tara <jarvi...@ix.netcom.com> wrote:
[snip]
> I sauteed a big clove of garlic in some olive oil. I added a can of
> diced tomatoes and simmered it until most of the liquid was cooked
> out. I added a drained can of tuna. While the sauce warmed
> through, I cooked a pot of linguini. I put the spinach in my
> collander and drained the pasta over it. I mixed everything together
> and topped it with black pepper and parmesan. It was good!
>
Well, that combination of tastes wouldn't be my cup of tea but I quite
like the idea of wilting spinach by draining pasta water over it,
especially assuming that water was well salted. -aem

In article <[email protected]>,
Tara <[email protected]> wrote:

> I'm making an attempt to use up some odd bits and pieces from the
> refrigerator this week. I wanted to use up about a third of a bag of
> baby spinach and the last bit of parmesan.
>
> I sauteed a big clove of garlic in some olive oil. I added a can of
> diced tomatoes and simmered it until most of the liquid was cooked
> out. I added a drained can of tuna. While the sauce warmed
> through, I cooked a pot of linguini. I put the spinach in my
> collander and drained the pasta over it. I mixed everything together
> and topped it with black pepper and parmesan. It was good!
>
> Tara

That actually does sound quite good! Well done...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

In article
<[email protected]>,
--Bryan <[email protected]> wrote:

> On Mar 9, 7:31*pm, Tara <jarvi...@ix.netcom.com> wrote:
> > I'm making an attempt to use up some odd bits and pieces from the
> > refrigerator this week. *I wanted to use up about a third of a bag of
> > baby spinach and the last bit of parmesan.
> >
> > I sauteed a big clove of garlic in some olive oil. * I added a can of
> > diced tomatoes and simmered it until most of the liquid was cooked
> > out. * I added a drained can of tuna. * While the sauce warmed
> > through, I cooked a pot of linguini. * I put the spinach in my
> > collander and drained the pasta over it. * I mixed everything together
> > and topped it with black pepper and parmesan. *It was good!
>
> As good as could be expected where canned tuna is involved?
> >
> > Tara
>
> --Bryan

Don't be such a snob. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

Tara wrote:
> I'm making an attempt to use up some odd bits and pieces from the
> refrigerator this week. I wanted to use up about a third of a bag of
> baby spinach and the last bit of parmesan.
>
> I sauteed a big clove of garlic in some olive oil. I added a can of
> diced tomatoes and simmered it until most of the liquid was cooked
> out. I added a drained can of tuna. While the sauce warmed
> through, I cooked a pot of linguini. I put the spinach in my
> collander and drained the pasta over it. I mixed everything together
> and topped it with black pepper and parmesan. It was good!
>
> Tara

Try the same thing sometime but without the tomatoes, replacing them
with a nice vinaigrette. Or even just some roughly chopped tomatoes in
the colander with the spinach and then toss with the vinaigrette.

Since i saw Jacques and Julia make a tuna sandwich with vinaigrette
rather than mayo i have used the vinaigrettes more extensively than before.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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"sf" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 09 Mar 2010 20:31:27 -0500, Tara <[email protected]>
> wrote:
>
>> I'm making an attempt to use up some odd bits and pieces from the
>> refrigerator this week. I wanted to use up about a third of a bag of
>> baby spinach and the last bit of parmesan.
>>
>> I sauteed a big clove of garlic in some olive oil. I added a can of
>> diced tomatoes and simmered it until most of the liquid was cooked
>> out. I added a drained can of tuna. While the sauce warmed
>> through, I cooked a pot of linguini. I put the spinach in my
>> collander and drained the pasta over it. I mixed everything together
>> and topped it with black pepper and parmesan. It was good!
>>
> That sounds very easy and I love spinach. Think I'll try it sometime.
> The problem is that the jarred tuna they use is quite different from
> our canned. TY
>
> I was looking up tuna and linguini recipes because I thought maybe
> ricotta could go well in it - but didn't find a recipe with that
> combination (admittedly, I didn't spend very long doing it). However,
> I stumbled across a web site of what I thought are *easy* and tasty
> Italian recipes - I can't say they are authentic.
> http://www.lambertis.com/recipes.htm
>
> Risi Bisi caught my attention, but the problem was what good Italian
> kitchen starts with leftover rice? So, I googled Risi Bisi and
> Rachael Ray was at the top of the list. She kept it simple; used
> prepared stock, but started with uncooked rice.
>
I've been to one of his restaurants, Positano Coast in Philly. It was pretty
great. Nice find for the recipe site.

Jon