What do you do when time, money and inspiration are in limited supply, but you still need to get dinner on the table? Fall back on an old standby, of course.
What do you do when time, money and inspiration are in limited supply, but you still need to get dinner on the table? Fall back on an old standby, of course.
Even though it’s an old standby, it never gets old! That looks like something I’d get at a restaurant! I love cavatappi pasta.
I think my husband wishes I’d make this more often than I do, actually. 🙂 I’m also a fan of the cavatappi – I love how chunky it is, and how it holds a sauce.
Jennifer,
I have tried so many versions of this sauce…all too much tomato fighting the tuna, if you know what I mean. This was perfection. Groom LOVED it. I have to admit, he turned his nose up at this for dinner, obviously remembering the overwhelming sauces I have done before.
The only substitution I made was Turkish Oregano from Penzey’s instead of marjoram because I couldn’t find my jar of it. The lemon zest was inspirational.
Excellent once again! Keep this up, honey. You are remarkable.
Mary
Mary – I’m so glad it was a success for you! I tend to use marjoram because it’s just a bit softer than oregano, but oregano is definitely a great substitution. Thanks for your kind words!
cavatappi? who knew?
I just love how it holds the sauce. 🙂 I think most recipes for this call for fusilli, but I think it has a tendency to get lost in this particular sauce.