![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/04\/jools-saturday-afternoon-pasta.jpg\" "\\"jools")
<\/a><\/p>\nYou need :<\/p>\n
1 medium red onion , chopped<\/p>\n
2 thai chili , chopped ( remove the seed if you don’t like it spicy )<\/p>\n
bunch of basil stalks<\/p>\n
1 tsp. cinnamon<\/p>\n
pinch of salt and ground black pepper<\/p>\n
28 oz canned whole peeled tomatoes<\/p>\n
2-10 oz canned good quality tuna in oil<\/p>\n
juice of 1-2 lemons<\/p>\n
olive oil<\/p>\n
freshly grated parmesan cheese<\/p>\n
1 lb of rigatoni ( i used penne )<\/p>\n
1. In a pan , heat up olive oil , add the red onion , and chili , basil stalks and cinnamon , cook low medium heat for 5 minutes . Add the tomatoes , break up tomatoes with potato masher , add tuna , bring to boil . Simmer for 20 minutes .<\/p>\n
2. Cook the pasta until al dente follow the instruction . Once the pasta is done , reserve the cooking water ( u need this in case your pasta gets too dry after mixing it up with the sauce )<\/p>\n
3. Add the pasta into the tuna and tomato mixture , mix well , add couple glugs of olive oil and lemon juice , add the starchy water to loosen up the pasta .<\/p>\n
4. Sprinkle with freshly chopped basil leaves and grated parmesan cheese .<\/p>\n","protected":false},"excerpt":{"rendered":"
Don’t ask me why it’s called saturday afternoon pasta , this recipe was adapted from Jamie Oliver’s cook book . Wasn’t sure at first since i never really had tuna pasta that has cinnamon in the ingredients . I never used cinnamon for cooking , i usually use cinnamon for baking . Period ! But , i am glad i tried this dish though , it’s super easy , did not take long at all to make , and it turns out pretty delicious .Jamie was right though , that you have to use the good quality of tuna . I tried to get the white albacore tuna in oil , but i could not find it in our grocery store . The best tuna that i could get , tuna in the can that is , was light tuna in olive oil . The result was pretty good , i could imagine if you could fine albacore in oil would have been a lot better . The thing that scared me was the cinnamon , i wasn’t talking about adding a pinch of cinnamon into the dish .. it was 1 tsp. of cinnamon ! But anyway , if you have any doubts in trying this recipe because of the mix of cinnamon with red onion and tomatoes ?? don’t be scared , it’ll turn out really good !! You need : 1 medium red onion , chopped 2 thai chili , chopped ( remove the seed if you don’t like it spicy ) bunch of basil stalks 1 tsp. cinnamon pinch of salt and ground black pepper 28 oz canned whole peeled tomatoes 2-10 oz canned good quality tuna in oil juice of 1-2 lemons olive oil freshly grated parmesan cheese 1 lb of rigatoni ( i used penne ) 1. In a pan , heat up olive oil , add the red onion , and chili , basil stalks and cinnamon , cook low medium heat for 5 minutes . Add the tomatoes , break up tomatoes with potato masher , add tuna , bring to boil . Simmer for 20 minutes . 2. Cook the pasta until al dente follow the instruction . Once the pasta is done , reserve the cooking water ( u need this in case your pasta gets too dry after mixing it up with the sauce ) 3. Add the pasta into the tuna and tomato mixture , mix well , add couple glugs of olive oil and lemon juice , add the starchy water to loosen up the pasta . 4. Sprinkle with freshly chopped basil leaves and grated parmesan cheese .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-927","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/927","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=927"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/927\/revisions"}],"predecessor-version":[{"id":929,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/927\/revisions\/929"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}