It’s still pretty damp and dark, but the worst of the weather seems to be behind us (knock on wood!). Unfortunately, many folks on the Leeward (west) Coast and the North Shore are still without power because the electrical company still has to string up new lines to the 30 resurrected utility poles that were downed by yesterday’s gusty winds. As the veteran of many many Super-typhoons (maximum sustained winds over 150mph) growing up and living on Guam, I feel their pain. It’s usually at least a few weeks following any super typhoon before our village (Dededo, in the north of the island) would get power back. But in 1976, we had no power for 4 months after Supertyphoon Pamela came directly over Guam, THEN reversed direction and came back directly over the island again! Her 200mph winds in the eye wall hit the island in 2 directions so devastation was pretty widespread. So to make a short story long, this legacy has left it’s mark on me in terms of disaster coping.
One mark has been to get creative with the canned goods we usually stock. Depending on how exotic your pantry stock is, you can make some really wonderful hot meals to get you through a power shortage. (Suggestions for how to stock a Basic, Expanded, or Exotic Pantry are offered in the “In the Pantry” section.) So starting with a Basic Pantry, if you’ve got canned tuna, canned tomatoes, some capers and/or olives (and maybe some anchovies) you can make this Penne con Tonno (penne with tuna). Of course, you don’t have to wait for a power outage to try this — we made it with the fresh tuna our neighbors gave us in last month’s post, and it’s an easy meal-saver when you only have 30 minutes to put dinner together on a weeknight.
So light the candles, open a nice bottle of wine and you’ll almost be sorry when the power does come back on!
PENNE (OR FARFALLE) CON TONNO
(for 2 persons, but easily doubles and triples)
1 clove of garlic, minced
3 TBL. olive oil (don’t skimp on the oil, it will coat and flavor the pasta)
1/2 cup (or more, to your taste) olives (green, black, mixed), chopped or left whole
2-3 TBL. capers (I don’t rinse for this recipe, but you can)
1/2 can (8oz/225g) diced tomatoes (pictures show roasted cherry tomatoes because that’s what we had on hand that day)
2 anchovy fillets (you won’t taste them in the final dish, I promise)
1 can (6oz/170g) tuna in olive oil, or water
1/2 box (230g) farfalle (bowtie), penne, or other pasta shape
flat-leaf parsley for garnish (optional)
Put water on to boil for pasta.
Saute garlic in oil over medium heat. Once garlic is fragrant, add olives, capers, tomatoes, and anchovies, and stir until the anchovies dissolve. Add tuna (including oil if using tuna in olive oil), and cook over low heat at least 10 minutes, with pan covered. (The last picture shows this same sauce made with fresh tuna.)
Cook pasta until barely al dente (cooking time will vary depending on pasta shape). Drain well, but don’t rinse.
Turn heat to medium high for the sauce, move the sauce ingredients to the edges creating a hole in the center, and add hot pasta to the center. Fold sauce ingredients over pasta and coat well. Turn heat off, cover and let rest for 5 minutes while you open a bottle and set the table. Garnish with parsley, if using.