Tuesday, August 31, 2010

Rotini with Tuna and Garlic baby led weaning recipe

I decided that Mae should eat more pasta. I haven't hardly given her any, despite the fact that pasta shapes are very grabbable, and it's a pretty easy thing to whip up.  So here's the first pasta we tried, sort of a cross between the classic olive-oil-and-garlic-tossed-with-spaghetti and, I don't know, tuna noodle casserole.  (Ok, the only resemblance to tuna noodle casserole is that it's got tuna in it. And noodles.) Simple yet tasty in the way that things with only three or four high-quality ingredients can be. No picture for this one. I'll admit I'm an amateur photographer, and I'd need more food styling experience than I've got to make this one look good. But it does taste good! And Mae loved it. I think Mae loves anything with garlic in it.

1 1/2 c. tricolor rotini
1 can tuna in olive oil
1 tsp additional olive oil (optional)
3 cloves garlic, minced
black pepper

Cook your rotini in unsalted water until tender and drain (unsalted for the sake of the infant in question; you can add salt to yours later if you want, it'll be fine. Really.)

Drain the oil off the tuna into a small skillet, add the additional olive oil to it if you've decided to go with that, and heat the skillet up over medium-high heat. Watch out for spattering if any juicy tuna bits get into it. Toss in the minced garlic and saute until fragrant and just starting to brown; pull it off immediately before the garlic burns. Toss in the tuna and rotini in with the garlic and oil.  Black pepper to taste.

Messiness rating: 2 (2-3 wipes)

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