Pasta with Tuna Sauce and Mozzarella

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In upstate New York, winter, just after Ground Hog’s Day just seems to linger. In fact, those four weeks in February are just plain bitter and lackluster. Those feelings of excitement and awe over the first few blizzards are soured and all we long for is a reprieve. Or at the least, we wish for a few days over forty degrees to renew our spirits.

 During transitional weeks of winter, I usually count on warming dishes to fill the belly and blanket the spirit. Hearty soups and chowders are good options. But, what I go for are hearty bowls of pasta with garlic, olive oil, and just about anything left over in the refrigerator. One of my favorites is Pasta with Tuna Sauce and Mozzarella.

A simple blend of dark tuna in olive oil, capers, parsley, fresh garlic, additional olive oil, and a sprinkling of salt and pepper creates a sensory explosion of flavors. Blend it with hot pasta, preferably of the short or squiggly variety, and fresh mozzarella cheese and the taste is creamy, salty, garlicy, and little fishy. All in all, it’s a lovely, hearty, satisying dish to warm the body and soul.

 For anyone wishing to make a batch, here are the proportions:

1 seven-ounce can of tuna in olive oil
2 cloves of garlic crushed
3 tsp capers, jarred variety
3 tbsp fresh parsley or the dried variety
5 tbsp extra virgin olive oil
Dash of salt and pepper
1 pound of pasta
1 C of mozzarella cheese, shredded or cubed

Bring a large pot of water to a boil. Add a splash of olive oil to the water to keep the pasta from sticking. Add the pasta and cook to desired doneness. While the pasta is cooking, blend the tuna, garlic, capers, parsley, olive, and salt and pepper in a separate bowl. Drain the pasta. Toss with the tuna sauce and return the pasta to the pot. Add the cheese and heat until cheese is melted. Serve and eat.

Bon appetite!