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Spaghetti with Tuna & Olives

Spaghetti with tuna and olives is a unique dish. Not only is it perfect for a weeknight meal due to its simplicity, it is also perfect when your fridge is empty. I have a handful of dishes like this one that I rely on when I have no time for the market. PhillyBoy and I rarely eat take out; in fact I can count the number of times we have ordered in on one hand. When we run out of fresh produce and need dinner in a flash we rely on dishes like this one!

Spaghetti with Tuna & Olives
Serves 2

Ingredients:
5 oz spaghetti
1 large can of albacore tuna in water (if you buy the kind in oil omit the next ingredient)
2 tbs olive oil
8 kalamata olives, sliced
2 tbs pasta water
kosher salt and pepper to taste
freshly grated parmigiano reggiano to taste

Directions:
Prepare the pasta according to al dente instructions. Meanwhile put the tuna in the bottom of your serving bowl and pour the oil over it. Break it up with a fork. Add the kalamata olives, pasta, and pasta water and mix to combine. Add a bit of freshly grated parmigiano reggiano. Taste. If needed, add kosher salt and pepper. Enjoy!

*Note: I prefer to use the Flott brand of tuna which is imported and in oil. The tuna is so moist and tender from the oil, and after draining the can a bit it is not greasy or oily at all. You can find it in your local import market or Italian market. The last time I found it I was in NYC and bought 5 cans!

The RI Lobstah Roll

I don’t often miss Rhode Island, aside from missing my family and friends, but when I miss something, I really miss it.

This summer the absence of Narragansett beach, clam cakes and chowdah, shrimp cocktails, and lobstah rolls were deafening. Deafening from the loud sound my hungry belly makes.

I popped over to RI for the day yesterday to work on a top secret project with Nasoya, and I requested a seafood dinner out with my family to satisfy my craving for clam chowder that I’ve had all summer. There was no time for Newport so we settled on Federal Hill’s Oyster Bar.

However, my aunt said their lobster roll is much better than their chowder. How could I resist? So I satisfied my other RI craving of a lobster roll with fries. So did my nonna and my aunt. We were triplets! My dad had sushi, which is a relatively new phenomenon to see.

Lobster rolls are heavenly little sandwiches on naturally buttery lobster, crisp celery, and just a touch of mayo. It is served on a hot dog bun which seems strange to me, and I would prefer it on a nice hard roll, but there must be some tradition to that somewhere.
I still need to have that clam chowder, and luckily PB and I are heading to RI this weekend for some quality time with our family and two visiting cousins from Jordan. I will not leave without a bowl of creamy New England clam chowder.

Speaking of the weekend in RI, Rhode Islanders are funny. There is a small possibility that a hurricane will hit this weekend, and people are already stocking up on milk, eggs, bottled water and batteries.

I love my home state, and while Philly now owns a piece of my heart, Rhode Island will always feel most like home.

P.S. In case you didn’t know, RhodeyGirl comes from Rhode Island Girl. I know I should have dropped the “e” but it is cooler with it.

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