Jess’ Jumble

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Mar. 25, 2010

A friend recently called Jacqui Delario with a special request — a quick pasta dish that can be served during Lent. So, the resident of the 2500 block of South Lambert Street sorted through her files and found a dish featuring tuna, olives and cloves of garlic.

But what does one call such a dish? Why, Jess’ Jumble of course — a dish named after her good friend. Now, with Jacqui’s help, Jess and others who give it a try can no longer say they have no idea what to eat during Lent.

Jess’ Jumble

Ingredients:

1 pound of linguine, cooked according to package directions
1/4 cup of olive oil
6 cloves of garlic, finely chopped
1 medium onion, finely chopped
1 teaspoon of capers
1 can of pitted olives, halved, saving the brine
1 large can of Italian tuna
Fresh parsley and hot pepper, to taste

Directions:

In a large pan, sauté the garlic and onion in the oil over a low heat. When the onion begins to turn translucent, add the capers and olives. Simmer for about two minutes and add the tuna. Once the tuna is hot, add the brine. Cook for about three minutes.

Add the cooked pasta, prepared just a bit harder than al dente, and cook for about one minute. Add the parsley and hot pepper for seasoning.