Fresh romas with tuna loins, spinach, capers, pecorino over pappardelle


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Wanted something very fresh and vibrant.

Had some ripe romas and peeled and deseeded them last night.

Infused some garlic and chili flakes into evoo, then added the Roma meat and cooked a few minutes.

Then added fresh spinach and sautéed till wilted. Added 5 tuna loins (from the jar with its evoo and cooked up the pasta.

Added in the capers and pecorino when combining the pasta to the sauce and mixed and reduced a few minutes to thicken the gravy.

Served with some grilled lemon which I squeezed over everything.

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Another good looking plate.....looks like it would taste nice and fresh.
I am having a hard time with missing all the pasta as of late.....I think maybe I will sub for some egg noodles next week and make a tasty scratch stroganoff. It should do the job hopefully....
 
Darryl - swazies said:
Another good looking plate.....looks like it would taste nice and fresh.
I am having a hard time with missing all the pasta as of late.....I think maybe I will sub for some egg noodles next week and make a tasty scratch stroganoff. It should do the job hopefully....
Click to expand...
We’ve really reduced carbs in our diet since vacation. But this meal really deserved the pasta so I made only a few nests of the pappardelle Sosa to not have a load of leftovers

The grilled lemon really kicked up the flavors. It was a very fresh and bright meal. Will def make this again.
 
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