With all of this cold, wet weather we’ve had here in Chicago this summer I find less and less motivation to run to the markets as often as I like. With the need for a complete and satisfying dinner the other night and the lack of a market visit my wife told me she’d clean out the fridge and cupboards and cook up something delicious. I have to say, her spaghetti didn’t disappoint.
She found a can of tuna and always does something beautiful with it. So that was the protein. There were some pea pods, orange peppers, onions, mushrooms, and carrots in the fridge. She also found some heavy cream that we hadn’t used yet (she was going to make a quiche a couple of nights before, but cheesed out on it). We always have angel hair pasta on hand, so her dish was written.
She first cooked the tuna in a little oil to give it a little texture on the outside. After removing the tuna she cooked the veggies and then added the tuna back in along with the cream. Not sure if she added any alcohol or not, but whatever she did it worked. Toss it with the noodles and serve with cheesy garlic toast and a cold beer. Oh, and we had two little Juliette Tomatoes that were ripe from our porch garden, so we each ate one.
This dish was made using leftovers so it’s hard to figure what it cost. I would imagine that each plate probably cost us no more than $2.50.
Dan Bites 