Spring is here so let's eat weeds... and I really do mean weeds in the form of dandelion greens. I was a little skeptical about eating this notorious garden weed but fell in love with it after just one bite, now you can see me harvesting fresh tender dandelion greens around my neighbourhood.
My new job is taken up a lot of my time and I must confess I hardly have time to blog surf anymore, but it is the most satisfying job I have had in a while and I will reveal that in the very near future so please stay tuned.
This is one of the many pasta dishes we have been eating in the last few weeks. It is a refreshing change from our usual spag bol; the combination of tuna and capers is always a winner in our favourite tuna pasta but this is slightly more hardy for our often chilly spring nights.
serves 6 as a one dish meal
plenty of good olive oil
2 medium or one large brown onions, chopped
4 cloves of garlic, chopped
a large pinch of chili flakes
1 large tin of crushed tomatoes
1 large tin of tuna spring water, drained
1 tbs of sugar
salt and pepper to taste
linguini, cooked till al dente and drain well
a handful of freshly picked dandelion greens or cavolo nero
extra olive oil to serve
grated parmesan cheese to serve
Fresh tender dandelion greens are for the picking everywhere. I especially like them in pasta dishes.
Prepare the onion and garlic.
Saute onion, garlic and chili flakes with olive oil until onion is soften and translucent.
Add crushed tomatoes, tuna and capers and mix well, allow to simmer until sauce thicken slightly, season with sugar, salt and pepper.
Cook pasta in plenty of salted water until al dente, add in the dandelion greens for a few seconds and drain well.
Add some tuna sauce to a pan and bring to a simmer, add drain pasta and mix well.
Drizzle with extra olive oil and grate some parmesan over and enjoy with a glass of chilled rose.