Thursday, December 08, 2005
Back to Los Trancos Trail
Here are two great photographs taken inside Foothills Park. Thanks to Scott Haefner and Harold Poskanzer who graciously gave permission to reproduce them.
1/3 cup olive oil
2 lge garlic cloves, minced
Sml pinch of hot red pepper flakes
1.5 lb Roma tomatoes, peeled, halved, seeded, diced (canned OK)
About 1 tspn fennel seed, ground fine in a mortar or spice grinder (I lightly toast the seeds)
2 tblspoon chopped fennel fronds
1 can (200 gms) olive oil packed tuna, drained and flaked
2 doz green or black olives, pitted, quartered
1 lb penne
Heat the olive oil, garlic and pepper flakes in a large skillet until the the garlic just starts to color. Add the tomatoes, fennel seed, fennel fronds and
salt to taste.
Cook gently until the tomatoes soften but don't allow them to collapse into a sauce. Remove from heat and add the tuna and olives. Keep warm.
Cook the pasta in salted water until al dente. Set aside 1 cup of the pasta water. Drain the pasta and add to the sauce. Toss, add some of the reserved water if needed.
1. Serves 4-6
2. The fennel is important, substitution will not create the right flavor
3. Good quality water-packed tuna can be used but first it will have to be drained, doused liberally with extra virgin olive oil and kept overnight to allow the oil to soak in.
We had sweet baguette, home made avocado dip, and a California merlot. Sitting in a small meadow on a cold but sunny day it felt good. All was right with the world.