24 April 2010

A tired cheesemonger eats dinner.

I know, it doesn't seem that exciting to hear. But I get asked every day that I'm at work how on earth I work behind the cheese counter and not be flipping huge!? It generally boggles my mind that these people think so little of their own self control that they think I just gorge myself everyday. Truth be told, I eat very little cheese outside of work. When it comes to eating, it's almost work overload to have cheese at home, because I do eat a fair bit as a part of my job (how else would I know what fab suggestions to make when you people come in, pick out a cheese to taste and then hate what you picked?). But I do find ways to sneak it in here and there.


Pasta with Tuna and Veggies

1# small pasta (I used a Sardinian pasta that looks like little grubs, avoid spaghetti unless it is the only pasta you can find at the store. Rigatoni work well)
1 can San Marzano tomatoes diced
1/2# fire-roasted artichokes, chopped (regular will work, but the fire-roasted give a nice depth of flavor)
6 oz jar Spanish Tuna in olive oil
1/4 cup capers
1/4# feta cheese, crumbled
2 cloves garlic, minced
1/4 cup agradolche or muscatel vinegar
1/4 cup olive oil
fresh cracked black pepper to taste

Start the pasta in a large pot with plenty of salted boiling water. In a bowl large enough to contain the finished pasta mix the garlic, capers, artichokes, tomatoes, and the vinegar in the bottom of the bowl, mixing so the vinegar coats all of the veggies. When the pasta is done cooking, add to the vegetables and mix well. Add in the tuna, feta, and olive oil, tossing to coat. Crack fresh pepper over the top and enjoy!

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