Saturday, 20 April 2013
Spaghetti o Linguine ai Capperi e Tonno ( Alla San Giovannino) Spaghetti or Linguine in a delicious Tomato, Tuna and Caper Sauce!
She went outside to pick some parsley for her mamma. It was Christmas Eve and everyone was busy chatting, playing games, running about the house, up and down the long black marble corridor. It was always polished, really shiny and you could "ice-skate" on it!
As she ran back indoors, as she always liked to run everywhere (and she still does!) she slipped and landed on the floor. The little stems of fresh parsley were dropped all over the place, so she quickly gathered them and went to wash the sweet smelling herb, under running water, in the kitchen.
The smell of garlic, frying in the pan, and the sound of the tuna, being "dropped" very skilfully in the pan,by her mother, were mingled with a sense of happiness. We were all together, under the same roof. All our windows were steamed up and we felt cosy, and happy. It must have been Christmas Eve, I think...
I must have somehow been able to capture that sense of feeling happy, protected and loved. I must have locked it away in here... in my heart, or in my soul. It's in me and I can feel it. How I wish we could still, all of us, be together. There is still so much we didn't say... so much we didn't do... the rest is all here... with me... I love to open a window on my childhood. I know that Proust said it before me, but... smells... fragrances are the key to the past.
And I want to go back, through the smell of this dish to an "Eve"... Christmas Eve, New Year's Eve, The Eve of Saint John's Day, in June, when you might quite likely, in Puglia, eat this simple dish, which is absolutely delicious!
Spaghetti "Ai Capperi e Tonno" alla San Giovannino. This dish, as promised in my previous post is very easy to make and, like all good Italian dishes, only uses a few ingredients. Though might be eaten on special occasions (the Eve of a celebration) also forms part of what we call "cibo quotidiano" EVERYDAY FOOD!"
Spaghetti ai Capperi e Tonno
(Alla San Giovannino)
(Spaghetti with Tomato, Tuna and Caper Sauce)
olive oil (cover the base of your pan with it!)
3 garlic cloves, chopped
1 large tin of best tuna chunks
in brine, or olive oil
300g (10 oz) cherry or fresh plum tomatoes, chopped
1 small tin plum tomatoes
1 tbsp capers in vinegar
generous bunch of fresh parsley
freshly milled black pepper
300-400g (about 1 lb, or just under) spaghetti
You can cook this in a saucepan, or a frying pan or wok. Put the olive oil in the pan you are using, wait until it gets piping hot, then add the garlic. Don't let it burn, as it will taste bitter if it does. Stir, then add your tuna (if you are using tuna in brine, remove all the liquid, first.)
Quickly add your tuna, stir, then half cover with a lid, as the tuna will splatter all over the place! true! Give it a couple of minutes, enough time for the flavours to blend, then add your tomatoes (fresh or tinned- squash your tinned tomatoes up before cooking, if you want a good sauce!) some salt, and black pepper and bring to the boil.
You can now turn the heat down and cook your sauce for 20-25 minutes. By now, your kitchen should be filled with a wonderful aroma: garlic and tuna are fantastic, together.
Towards the end of cooking time, add your capers (I use lots, as I love the vinegary flavour!) and, before serving, take half of your parsley, roughly chop and add to the sauce, which, I assure you, is going to be magnificent!
Cook your spaghetti or linguine, drain and serve with the sauce. Top each serving with extra parsley and black pepper. And now I feel hungry!
D E L I Z I O S O!!!!!