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Pasta
Shels With Tuna Sauce
Ingredients:
1/2 lb medium shels
1 can tuna (6 oz/170 g) tuna
chunk,
drained
2 tablespoons dill pickles,
finely
chopped
1 large clove garlic, minced
2 tablespoons fresh lemon juice
4 tablespoons olive oil
2 tablespoons fresh basil
leaves,
chopped
salt and ground black pepper
to
taste
Parmesan cheese for toping
Makes 4 servings.
Preparation:
- In small bowl mix oil, lemon
juice, garlic, dill pickles
and drained tuna chunks, add salt and pepper to taste and set aside.
- Cook pasta acording to
package directions until al dente,
drain and put in microwave safe dish.
- Add sauce, sprinkle with
chopped basil and toss to coat.
- Microwave about 2
minutes.
- Top with grated parmesan
cheese and serve.
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Did You Know?
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Historians
have noted several lexical milestones relevant to pasta, none which
change these basic characteristics. For example, the works of the 2nd
century AD Greek physician Galen mention itrion, homogeneous compounds
made up of flour and water. The Jerusalem Talmud records that itrium, a
kind of boiled dough, was common in Palestine from the 3rd to 5th
centuries AD. A dictionary compiled by the 9th century Syrian physician
and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as
string-like shapes made of semolina and dried before cooking. The
geographical text of Muhammad al-Idrisi, compiled for the Norman King
of Sicily Roger II in 1154 mentions itriyya manufactured and exported
from Norman Sicily:
West of
Termini there is a delightful settlement called Trabia. Its
ever-flowing streams propel a number of mills. Here there are huge
buildings in the countryside where they make vast quantities of itriyya
which is exported everywhere: to Calabria, to Muslim and Christian
countries. Very many shiploads are sent.
Itriyya gives rise to trie in Italian, signifying long strips such as
tagliatelle. One form of itriyya with a long history is laganum (plural
lagana), which in Latin refers to a thin sheet of dough,and gives rise
to Italian "lasagna".
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