Cooking from Cans: Pasta with Butter, Onions and Caviar

Pasta with Butter, Onions and Caviar, originally uploaded by essgee51.

Technically, the caviar - not Beluga, just capelin from the corner store - came out of a jar, but the basic idea of a pantry-only dish applies. This super-easy dish will become a staple, I'm sure - it's filling, quick and luxurious without being heavy. I used good Amish butter for this, and may add a bit of sour cream next time. The measurements aren't hard and fast - I could see myself doubling them if I wanted something even richer.

• 1 dry cup pasta (whole-wheat rotini in this case)
• 1-2 T unsalted butter (used 1.3 T in this case)
• 1/4 c onion, chopped
• 2 T caviar

Cook the pasta in salted water. When it's ready, drain and set aside.

Melt the butter over medium-low heat. Add the onions and cook till they're softened, 5-7 minutes.

Mix the pasta with the butter and onions. Add the caviar and stir till fully incorporated. Serve.

Cooking from Cans: Pasta with Tomato-Clam Sauce

[insert disclaimer regarding lack of updates and backlog of posts]

One of the things I enjoy most about at-home comp days is making a quick lunch. This one consists primarily of stuff in boxes, bottles and cans, but benefits from the addition of a generous handful of fresh parsley. Our two plants have not only survived the admittedly gentle winter, but have managed to reproduce. The larger one produced several offspring, which are almost big enough to use themselves. Makes me even more hopeful than usual for spring.

• 1 c whole wheat pasta of your choice (used rigatoni this time)
• 1 T olive oil
• 1 small onion, chopped (about 1/3 c)
• 4 garlic cloves, chopped (about 1.5 T)
• 1/4 t red pepper flakes, or to taste
• 1 6.5 can minced clams, drained (reserve some juice if you like)
• 1 14.5 oz. can diced tomatoes
• salt and pepper to taste
• 2-3 T parsley, chopped

Bring a pot of salted water to a boil. Cook pasta in sit till al dente. Drain pasta and reserve.

Meanwhile, put olive oil in a skillet over medium heat. Add onion and cook till translucent, 3-5 minutes.

Add garlic and red pepper flakes and cook till garlic begins to turn gold, 2-5 minutes.

Add clams and stir well. Add tomatoes and some of the clam or tomato juice, whichever suits you. Turn heat to medium-high and cook till tomatoes begin to break down and become saucy, 10-15 minutes.

Taste and adjust seasoning. When done, mix pasta into sauce. Serve garnished with parsley.

Cooking from Cans: Tuna Curry

Given how often I end up sauteing garlic, onions, sundry spices and the contents of various tins in a frying pan, it's inexcusable this feature is so late in coming. At any rate, here's the first quick meal of 2012 - adjust the seasonings however you please (I may add some red pepper flakes next time), and make sure you brown the tuna to get maximum flavor.

• 1 T olive oil
• 1/4 c onion, minced
• 1 T garlic, minced
• 2-3 t curry powder, to taste
• 1 5-oz can chunk tuna, drained
• salt and pepper to taste
• parsley, chopped, for garnish

In a pan over medium-high heat, saute the onion till soft, about 3-5 minutes. Add the garlic and cook till fragrant, another minute or two more.

Add the curry powder and stir well. Add the tuna. Cook, stirring occasionally, till bits of the tuna begin to brown (2-4 minutes). Stir, then let sit till more bits get brown (another 2-4 minutes). Add salt and pepper to taste.

Taste and adjust seasoning if necessary. Garnish with parsley and serve over white rice.