I’m always asked what do you cook in the coach? Do you cook the same things you did when in the house? Are you baking? When are you going to make a carrot cake?
While I don’t make quite the same things, this kitchen has just about everything that we need – only on a smaller scale. Admittedly, I don’t cook as much – but, I still love to try new recipes!
It is fitting that my 1st food recipe post is pasta. I LOVE PASTA! Welcome to “What’s Cooking in the Coach?”
- 2 cans tuna (chunk or solid), drained
- 2 – 3 cloves garlic, finely chopped
- grated zest of 1 large lemon
- 2 – 3 tablespoons lemon juice
- 1/4 cup olive oil [EVOO]
- 1 teaspoon salt (to taste)
- freshly ground pepper
- 2 tablespoons capers, drained
- 8 ounces pasta (penne, rigatoni, linguine or medium shells)
- 2 cups broccoli florets
- freshly grated parmesan cheese⇒ Place drained tuna in pasta serving bowl and break into large size pieces. Add garlic, lemon zest, juice, EVOO, salt, pepper and capers and stir gently to combine.
⇒ Set aside to warm to room temperature or, preferably, place the bowl (be sure it is heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
⇒ Cook pasta in large pot of boiling salted water until al dente (about 12 – 15 minutes).
⇒ If using broccoli add to the pasta pot after 10 minutes and cook another 4 minutes.
⇒ Drain pasta well and immediately add to tuna sauce in bowl.
⇒ Toss gently. Serve and pass the parmesan.