Nothing like a leisurely home-cooked lunch, eaten in the sun drenched conservatory, to pep one’s spirits. Pasta always seems to satisfy nearly every craving I have. Already having cooked a batch of spaghetti yesterday, this little dish was thrown together in no time.
Heat some olive oil in a pan, and add in a large handful of grape tomatoes (grape is the new cherry). Throw in two cloves of minced garlic and move it all round with some sort of wooden utensil. Add a can of tuna. I have recently discovered tuna in olive oil. Being dairy free at the moment, I am a little heavy handed on the oil side, fat is flavour! I am currently loving the Lakelands Olive Oil I bought from a little Brisbane bodega. It is not only organic and biodynamic (ooh, such buzz words) but comes in a darling little bottle with a handle and stopper. Stir the tuna through and then add a couple of good handfuls of rocket (arugula). Finally add in the spaghetti and ground black pepper and Mediterranean sea salt to taste.
Simple and delicious. One bowl full was not enough. I had two. And washed it down with a glass of apple juice. No, it’s not wine. If it were, judging by the colour, it would be Sauterne, and certainly not a match for this dish. If pairing with wine, I would opt for a Tasmanian pinot noir. Something light and lunchy, like the Tamar Ridge Kayena Vineyard Pinot Noir 2008. Or if you don’t drink red, go for something like a Petaluma Chardonnay. Buttery with a citrus zing.
