I love anything that remotely resembles Italy, one of my crush countries for sure, so that's no surprise that whenever I have the chance I cook any kind of pasta. This time I decided to use red wine with this dish because I had no white wine at home by the time every ingredient was alredy in the frying pan and I have to tell you that there was absolutely no disappointment in the result. It tasted deliciously, the aroma in the kitchen was incredible and this will be a dish to repeat often for certain.
- 2 cans of tuna fish
- extra virgin olive oil
- 1/2 an onion
- 2 garlic cloves
- ground chilli
- 1 packet of bacon
- 1 can of mushrooms
- 1 glass of red wine
- 1 packet od butter with herbs [I use Mimosa's]
In a pan boil the spaghetti al dente in water, salt and a packet of butter with herbs. Set aside. In a frying pan with xtra virgin olive oil put the onion and the garlic cloves cut into very small pieces until slightly golden. add a pinch of salt and of ground chilli. Then add the mushrooms and the bacon until they get almost caramelized. Finally add the tuna fish, pour the glass of wine and let cook for about 10m before serving immediately with the pasta.
Aiaiaiaiai adoro massa com atum!!! E com azeitonas!!! Pronto, estou com fome, bonito serviço!!!ReplyDelete
Im happyy to hear you love Italy that much, you are always the very welcome here, my dear! The pasta looks so delicious, it could make happy every Italian, and me as well. Is interesting how u combined all the ingredients, never thought of this match, it must be very tasty. Had my lunch but Im already hungry!:) Hugs Aida!:*ReplyDelete
This looks good; I'll have to try it one day!ReplyDelete
Also, I've tagged you for a Liebster Award: http://femmenoblesseoblige.blogspot.com/2014/01/liebster-award-no-2.html!
I'm glad you like Italian cooking, and your spaghetti look so good and inviting!ReplyDelete
That's why you love me so much, I'm Italian! My Italian husband - whose father owned a famous Italian restaurant in Chicago - is SALIVATING over this, and I have a feeling we'll be having it for Super Bowl Sunday dinner. Thank you, sweetheart!ReplyDelete