Tagliatelle al ragù di tonno

This is my all-time favorite pasta, and for some reason I never posted the recipe.

Easy to make, flavorful and delicious.

Any kind of pasta will work with the ragù, so don't get stuck into tagliatelle.

For two servings, that's you need the following:

2 servings of pasta

1 can of tuna in olive oil (4oz)

1 medium size shallot (finely chopped)

1 chopped tomato

1 tbs of capers

1cup of tomato sauce

1/3 of a cup of olives

2 sprigs of dry thyme

1/3 cup of olive oil

While boiling the pasta , you can start preparing the ragù .

In a large sauté pan sauté the chopped shallot with some olive oil for a minute, add the tuna, the capers and the fresh chopped tomato, and keep stirring, until tuna breaks into flakes, add the tomato sauce and half cup of cold water and bring them together to a boil.

While the ragù is still simmering, you can mix the olives and add the thyme.

Set the pan aside, and add the pasta, then stir gently.

Your pasta is ready to be plated.

Buon appetito!

PS. To be matched with a nice Southern Italian wine, for example Casalj from Tenuta Rapitala

(blend of Chardonnay and Catarrato)

Red beet and blood orange salad!

After a long while, I am back at food writing.

I wish I could've say, that I've took a break from eating, but that's not true :)

The salad featured on my post today, is sort of a past season dish,

but is worth trying at anytime.

I grew up eating red beets, and they were prepared always the same way.

Roasted, shredded, tossed with horseradish and vinegar.

This recipe is a revenge taken against the old fashioned beets salad.

To prepare this salad for 4 people, you need the following ingredients:

2 blood oranges cleaned and skinned

4 small roasted or boiled red beets

1 head of organic green leaf salad

3oz of Feta cheese crumbled

olive oil

Champagne vinegar

First chopped the green salad toss it with olive oil, salt, pepper and a touch of the vinegar.

In a serving bowl, put the salad, then lay the sliced beets and the blood oranges on top.

Sprinkle the top with crumbled Feta, add a pinch of black pepper, then drizzle with olive oil.

Refrigerate the salad for 10 minutes, then serve.

Easy and simple!

Enjoy!