This blog post hits on something important, especially for the Madison area area estate market: buyer demand is still strong. This is despite the increase in interest rates and the historically low
Recipe recommendation--Pasta al Tonno
Dated: January 22 2021
Views: 260
It's 4pm. You need dinner. You have no ideas. But you have a pantry! Pasta al Tonno is a classic type of pantry recipe. I first had it in the late nineties when I had the good fortune of living in Canterbury, UK for about a year. While there, I worked in a...well, let's say an Italian-style restaurant that had a version of this on the menu. On busy nights when there wasn't much time for a meal break and the chefs were busy, I could throw it together quickly. It wasn't fancy, but it was fast and pretty tasty. The recipe below is my more thought out version, which draws (surprising) rave reviews and no side-eyes from my sometimes food-skeptical children. You can use any pasta you like with it, but I find linguini works well. Enjoy!
Pasta al Tonno
6 ounces tuna, in olive oil (undrained)
1 tbls olive oil
1 cup diced onion
3 cloves minced garlic
½ tsp fennel seed
¼ tsp red pepper flakes
1 tsp basil
½ tbls honey
2 cans crushed tomatoes
1 cup water
Salt
Pepper
Heat olive oil over medium-low heat for 5 minutes. Add onion and a pinch of salt and cook until onion gets soft (but not browned), 3-5 minute. Add garlic and fennel and cook until fragrant, about 1 minute. Add red pepper and basil and cook 1 additional minute. Add tomatoes, rinsing the cans with the water and adding that as well. Add the tuna and honey and stir to evenly combine. Bring to a boil and then reduce heat to medium and cook until the sauce thickens, 10-15 minutes. Serve with your preferred pasta.
David Pausch
In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....
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