Mad Men Style Tuna Noodle Comfort Food
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| Easy comfort food- pasta with tuna or salmon. |
The moment I knew my first marriage was failing faster than you could murmur Jello on a stick was the minute my first husband shoved his plate of tuna noodle casserole across the lemon-waxed bridal table, declared, I'm not eating this crap, and disappeared for four hours into a dark rainy weeknight.
A man who cannot fathom the retro comfort- admittedly a guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.
In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.
You gotta go down, Brah. Vaya con Dios.
And, oh, in case you're wondering where Husband #2 stands on Keanu? Dude. He's a major fan.
Definitely.
xo Karina
Ingredients:
8 oz. gluten-free spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen artichoke hearts, thawed, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A goodly splash of balsamic vinegar
Low mercury tuna or wild salmon
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste
Parmesan cheese, goat cheese, or vegan cheese, for serving
Karina's Gluten-Free Tuna and Artichoke Pasta:: Don Draper would not approve. But Betty might!
Who knew that gluten-free noodles tossed with copious amounts of chopped garlic, grape tomatoes, and artichokes in olive oil was not only the easiest dish to throw together, but could end up being a serious contender for your favorite comfort food list? I bet I'm not the only one.
Ingredients:
8 oz. gluten-free spaghetti
Extra virgin olive oil, as needed
5 cloves garlic, chopped
1/2 teaspoon oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
10 oz. frozen artichoke hearts, thawed, cut in half
4 oz. chopped black olives
A handful of organic sweet grape tomatoes, halved
A goodly splash of balsamic vinegar
Low mercury tuna or wild salmon
1/4 cup toasted pine nuts
Sea salt and fresh ground pepper, to taste
Parmesan cheese, goat cheese, or vegan cheese, for serving
Instructions:
Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain. In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir. Heat through gently till simmering.
Add cooked or canned tuna/salmon in chunks near the end of cooking time- just to heat through. When the pasta is al dente, drain and pour the cooked pasta into the skillet mixture and lightly toss to coat. Add a dab more olive oil, if needed. Throw in some toasted pine nuts.
Offer shredded Parmesan or goat cheese. Serves two.
Bring a large pot of salted water to a rolling boil and cook the gluten-free spaghetti until it is al dente. Drain. In the meantime, heat a generous pour of extra virgin olive oil in a large skillet over medium heat. Add the garlic and herbs to the oil and cook for one minute. Add the artichokes, olives and tomatoes. Splash a taste of balsamic vinegar to the mix and stir. Heat through gently till simmering.
Add cooked or canned tuna/salmon in chunks near the end of cooking time- just to heat through. When the pasta is al dente, drain and pour the cooked pasta into the skillet mixture and lightly toss to coat. Add a dab more olive oil, if needed. Throw in some toasted pine nuts.
Offer shredded Parmesan or goat cheese. Serves two.
