Farfalle with Sun-dried Tomato, Spinach and Basil
- 8 oz farfalle or bow-tie pasta cooked for 10-12 minutes
- 1 c sun-dried tomatoes (Costco brand – Neri)
- 2-3 T oil from the sun-dried tomato jar (stir first cause the bottom has good spices)
- 1 T olive oil (or less)
- 1 6 oz can of chunk light tuna
- 4 oz fresh spinach leaves
- 12-20 basil leaves
- 1/2 c finely sliced red onion
- 2 minced cloves of garlic
- 1 t red pepper chili flakes
- 1 T capers
- 2 T freshly grated parmesan cheese
Begin by very lightly chopping the sun-dried tomatoes with a little oil from the jar. You can either use a food processor or chop by hand. Sauté the red onion in olive oil on low heat until softened. Add the minced garlic, cooking and stirring for a few minutes. Add the chopped sun-dried tomato. Then add the spinach and basil, stirring and allowing them to wilt. The tuna is added after separating the flakes with a fork. Stir gently just long enough to heat through, then pour over the cooked pasta, tossing to coat.
The wet blanket in this story is the mercury level in tuna. According to Harriet Sugar Miller, we are only supposed to eat tuna once a month due to the high levels of mercury. I’ve read that the flaked, light tuna is the safest. Pregnant women and children are advised to limit their intake.
My brother, who I’m very close to, didn’t know I could cook. He was very surprised to discover this latent talent while reading my blog this past week. This is particularly funny as he just spent 10 days visiting. I tend to let my sister or my mother do the cooking for the family as they are so much more experienced and hard working.
My son poked fun at me for beginning to cook only after he left town to continue his studies out west.
I started this blog filled with trepidation and wondering how it would develop. The encouragement I’ve received from readers has made me a blogging junkie and I’m feeling like a person with a new identity.
Thank you to everyone for reading, becoming Jittery Cook Followers, commenting and making my day! The most common comment has been “Keep them coming,” and so I will.