olives – Loving Food, Fashion, & Life

Made with penne rigate pasta, olive oil, fresh cremini mushrooms, garlic cloves, tuna, capers, olives, chicken broth, tomato paste, red pepper flakes, fresh basil, Pecorino Romano cheese, and salt & pepper.

This was a good tuna pasta, but I have no idea why it’s called Pirate Pasta. I can only assume it’s something pirates might eat, but what do I know? It’s been a while since I’ve been pirating on the high seas.

Recipe for—Pirate Pasta

So, if you have nothing else to do today, make this lovely pasta dish and share it with the pirates you know in your area.

Take-Away Life Lesson: If you don’t want the tuna to get lost amongst all the pasta and other ingredients, add yourself an extra can or two for your liking so you can really get down with that tuna flavor.

Artichoke & Olive Caponata made with red onion, celery, artichokes, capers, kalamata olives, tomatoes, raisins, red wine vinegar, olive oil, sugar, and salt & pepper.

This was new and different. I can’t say there was anything fascinating about it, but it was good. It gave the fish a little kick. It doesn’t have a home in my recipe book though so I probably won’t be making it again.