Have you ever come home, opened the fridge, and realized that you have absolutely nothing in there?
Usually, when that happens to us, I just pronounce it "pasta night", but last night, I just couldn't decide what to do. At first, I thought about making "rig & broc" (rigatoni with steamed broccoli, lots of garlic and EVOO), but I really wanted some protein - don't ask me why.
So, after foraging in the cupboards for awhile, I threw together something which I knew would be edible, but which I never thought would very good. As it turned out, it was delicious, and C has even requested that the recipe go in the "favorites" stack.
His only request was for a slightly stronger cheese, and I can see it, but I sort of liked the mild creaminess of the fresh mozzarella. If you try this recipe with a different cheese, do let me know what you tried, and how you liked it!
Empty Fridge Penne
1lb penne pasta
2 c. homemade tomato sauce*
1/4 tsp red pepper flakes (more or less to taste)
2 6oz packages albacore tuna in water (I love Tuna Guys)
1 can diced tomatoes
2 handfuls of capers (about 1/2 a cup)
1 ovolini (fresh mozzarella ball), cubed
- Cook the pasta per the package instructions, leaving it properly al dente. Drain and return to the cooking pot.
- Add the tomato sauce and stir to coat the pasta - this is a good time to add a couple of tablespoons of olive oil, if you like.
- Add the tuna - you could make this dish with leftover seared tuna, too. Break up the tuna a bit into "bite size" chunks.
- Toss in the capers and diced tomatoes, plus the mozzarella - you really just want it to melt slightly.
- Plate, and top with a few more cubes of mozzarella.
Served with some italian bread topped with a slice of mozzarella and drizzled with aged balsamico, this was a really wonderful and quick weeknight dinner.
*I always have tomato sauce in my fridge or freezer. If you don't have any on hand, a can of stewed tomatoes would work equally well, though it would result in a slightly sweeter dish.
