Welcome to the Sunday Project where I share what I make, discover, or just generally enjoy.

Tuna and Tomato Pasta


Having dinner alone has it's advantages. You get to have whatever you want and you can take as much time as you need to make it. There's something empowering about making your own food; tasting it as it cooks, making judgement calls beyond what is indicated in the recipe book and thinking to yourself: "Yes, yes I can cook."

Ok, so all I really did was add some salt and pepper to taste... but that still counts right?

Last night, I had me some Everyday Italian. Because look at Giada's picture on the book  - I can so picture myself as a slim and smiling culinary goddess. And my first masterpiece: Tuna and Tomato Pasta. As one of the cookbook's simpler recipes it seemed like a pretty safe bet. I tried my best to document the process. First, the marinara:


So you'll need some olive oil, tomatoes (I love my stewed tomatoes), carrots, celery, garlic, and onions.


Toss in the olive oil, onions, and garlic and let it cook till the onions turn transparent. This is the part where I learned you really should keep stirring so you don't burn the garlic and make it all bitter. In other words, not a good time for pictures. :/


Toss in your carrots and celery. This is where you will truly shine: add salt and pepper - to taste.


When the veggies are all nice and soft throw in your tomatoes. Leave it till the

Ok, now on to the pasta itself:


Grab some tuna, parsley, capers, and lemon zest. Oh yes, lemon zest. Have you ever tried zesting (that's right, zesting) a lemon? It's not as easy as it looks on tv my friend!


Mix your tuna, capers, and lemon zest into the marinara.


This is gonna happen super fast so cook your pasta while you're at it ;)


After you've smushed the heck out of the tuna, add parsley and again: salt and pepper - to taste. Look at you! You were born to cook!


Add your pasta, mix it well with the sauce and boom:


Dinner is served. Here's to finding the culinary goddess in you. ;)


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