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Thread: Tuna and Spinach Linguini

  1. #1
    Tara Guest

    Default Tuna and Spinach Linguini

    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

  2. #2
    --Bryan Guest

    Default Re: 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

  3. #3
    sf Guest

    Default Re: Tuna and Spinach Linguini

    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.

  4. #4
    Christine Dabney Guest

    Default Re: Tuna and Spinach Linguini

    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

  5. #5
    aem Guest

    Default Re: Tuna and Spinach Linguini

    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


  6. #6
    Omelet Guest

    Default Re: Tuna and Spinach Linguini

    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]

  7. #7
    Omelet Guest

    Default Re: Tuna and Spinach Linguini

    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]

  8. #8
    Mr. Joseph Littleshoes Esq. Guest

    Default Re: Tuna and Spinach Linguini



    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!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

    Owner|Moderator
    http://groups.yahoo.com/group/JoeTarot
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    "...existential brain matter leads easily to the conclusion of an
    epiphenomenological consciousness that can be reduced solely to the
    material...."

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    ways is the sum of the probability of each way considered seperetly."

    "Yes, at all cost wealth must stay in the hands of the few and be maximised
    by moving its capital to the cheapest labour.
    We all work harder and harder to achieve ever more pointless objectives,
    but mark my words, the end is nigh sinners, the end is nigh! While we all
    watched each other and god we forgot mother earth and our drive for more
    and more is reaching the end of the line and all will end in hell and
    climate change. Repent sinners! Technology must be used to reduce work not
    increase it, we must learn to sit by the sweet waters of our rivers playing
    our lyres, not flying to somebody else sweet waters to be photographed
    grinning for Facebook."


  9. #9
    Zeppo Guest

    Default Re: Tuna and Spinach Linguini

    "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


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