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A recipe from Cynthia Salvato
Toasted bread crumbs
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup seasoned bread crumbs
Pasta
- 2- 10 ounce jar Italian Tuna in Olive Oil
- Extra Virgin Olive Oil
- ½ cup chopped shallots
- 2 tablespoons capers
- 3 cups fresh snap peas (the smaller the better)
- Grated lemon zest and juice from one lemon
- 1 pound Vermicelli (I've tried other pasta shapes and this one is the best)
- 3 tablespoons chopped flat Italian parsley (fresh not the dried that taste like grass)
In a small pan warm the olive oil over medium heat. Add the bread crumbs and stir them constantly until browned. Immediately transfer them onto a plate so that the steam can escape (otherwise the bread crumbs could become soggy). Transfer them into a bowl when cooled. While they are cooling….
Drain the oil out of the tuna into a 2-cup measure, add more olive oil to make 1 ¼ cup. Take the tuna out of the jar and set aside. Put the olive oil in a large sauté pan and warm over medium heat. Add the shallots and cook slowly for 5 minutes; the shallots should be soft and slightly transparent. Add the capers, snap peas and tuna; cook slowly for 3 to 4 minutes; add the lemon zest and juice; remove from the heat and cover to keep warm.
Cook the pasta until el dente; drain and toss the pasta with the sauce. Transfer to a serving platter and sprinkle on the parsley. Serve with lots of toasted bread crumbs.
Serves 4
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
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