Fusilli With Tuna And Tomato Sauce



Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta
Source: JudeTheFoodie.com


• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese


Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!



King of Cheese, part two — Eataly


The Foodie:

My 36-month-aged Parmigiano-Reggiano obsession reached a fever pitch earlier this year when several trips to New York City produced nothing older than 24 months.

20120613-075742.jpgYes, I became a cheese snob on that fateful day in April, 2007. I tasted the best and never wanted to go back to pre-grated cheese packaged in plastic.

No, I wanted that buttery yet crystalline bite that would linger on my tongue long enough to be washed down by a dry white wine. I wanted my cheese and was willing to whine to anyone about it.

In early December, my son and I visited Eataly on 5th Avenue in New York. We were greeted by the undeniable sound of espresso being prepared. One of my enduring memories of Italy was the sound the espresso demitasse cups & saucers. They sounded like chips in a casino. We shared a decadent combo of coffee and cocoa topped with real whipped cream.

Eataly has been described as the Disneyland of food and I cannot argue. It has 50,000 square feet of food and wine that had this foodie panting around each corner. There is an entire display case of handmade pasta. There are fresh vegetables, an extensive assortment of wine and enough fish to give any seaside village competition. You can buy a crown roast of anything, dozens of different cheeses, Prosciutto di Parma and take a cooking class at the culinary education center. If they had a bed I would live there.

20120613-075905.jpgAnd, if I didn’t already think I had found my culinary Mecca, there it was: 36 month Parmigiano-Reggiano! It was (gasp) nearly $27 a pound … so I only bought two lbs.

If you go be sure you have someplace to refrigerate your purchases because they do not vacuum pack anything. Plan on spending at least two to three hours and try to be there for at least one meal and an espresso break. Most of all, be sure you extend your credit limit on your favorite charge card — you’re going to need it. Mangia!

(EDITOR’S NOTE: This is the second of two parts. The first part ran on Thursday.)

King of Cheese, part one


The Foodie:

The obsession began on April 4, 2007, back in Parma, Italy.

20120613-081137.jpgParma’s in Emilia Romagna, the region south of Milan and north of Florence where Parmigiano Reggiano and Prosciutto di Parma are made. One of the things that makes Prosciutto di Parma so buttery is they feed the whey left from the production of Parmigiano to the pigs.

On a visit to a dairy, we watched the production, viewed the aging vault (photo above)— which held an estimated $1.7 million dollars — and tasted the most incredible cheese I’ve ever experienced. Just as Chianti wine can only be produced in Tuscany and sparkling wine produced in the Champagne region of France can only be called Champagne, Parmesan can only be called Parmigiano-Reggiano if it’s produced with a specific recipe and in the Emilia Romagna region.

Parmigiano-Reggiano is aged a minimum of 12 months. Twelve-month cheese is the most common at the local grocer. Occasionally, you can find 24 month aged cheese and you will pay a premium for it because each wheel of cheese is dusted and flipped every seven days. There are approximately 26,000 wheels of cheese in the vault shown in this picture from our 2007 visit. That is very labor intensive.

By 36 months, the cheese develops crystals that give the cheese a slight crunch often mistaken for salt. The buttery flavor deepens and the color becomes a rich light caramel.

The density makes it difficult to grate so simply chipping a wedge and enjoying it alone is the best way to eat it. Don’t waste this cheese on other food. Eat it alone with a sip of chilled Prosecco.

I loved this cheese so much I purchased three kilos (sounds illegal, doesn’t it?) for €11/kilo and had them vacuum packed to bring back to the U.S. My calculations put it at $7.50 a pound.

The cheese was quickly gone and my search began in earnest. I checked high and low, city and state and found some in an Italian market in Boston. It wasn’t cheap but I didn’t care. I think I paid $21 a pound. Then, the trail went cold for three long Parmigiano-less years until I walked into Mario Batali’s Eataly.

(EDITOR’S NOTE: This is the first of two parts. The second part will come later today.)