Monday, July 11, 2011

Book Forty-Five: The Top One Hundred Pasta Sauces

by Diane Seed

                    [Farfalle] alla Carrettiere

I received a wonderful box of farfalle from a friend whose family has gone into the pasta business. The recipe calls for spaghetti or tagliatelle but I was anxious to try this and it worked out perfect.

This sauce has really good flavor; then again how could it not when there is bacon included! While I was taste-testing along the way, I thought this would taste just as great if not better without the addition of the tuna for it seemed to mask the taste of the bacon somewhat. So if you are not looking to add extra protein to your diet, I would omit this.

Success meter (1-3): 3

The sauce at this point was quite dry - 
just add a bit of pasta water to moisten it 

Spaghetti alla Carrettierre
Serves 4 to 6

1 lb spaghetti or tagliatelle
8 oz mushrooms, sliced finely
3 Tbl olive oil
2 cloves garlic, finely chopped
1 small chili pepper, finely chopped or 1 tsp dried chili pepper flakes
4 oz bacon, cut into small cubes
14 oz canned Italian plum tomatoes, drained
3 oz canned tuna fish, drained and flaked
Parsley, chopped for garnish

Heat the oil and add the garlic and chili pepper. When the garlic begins to change color add the bacon. When the fat begins to melt from the bacon add the mushrooms and after 5 minutes, the drained tomatoes. After 15 minutes on low heat add the well-drained and flaked tuna fish. Cook gently for another 15 minutes. (the sauce was quite dry at this point - add some of the pasta water to moisten)

During this time, cook the pasta following packet directions carefully to avoid over-cooking. Drain the pasta, turn into a heated serving dish and stir in the mushroom sauce, mixing well.

Add the chopped parsley and serve at once.

Recipe adapted from The Top One Hundred Pasta Sauces/Diane Seed

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