With just a few ingredients you can sometimes magically make several meals all at once.
Whole plum tomatoes, wild capers, fresh rosemary, a large sweet onion, and as many green or oil cured black olives as you wish, not only make the delicious *Puttanesca sauce that I used over fresh halibut in my last blog post, but also Angel Hair With Tuna and Tomatoes as a satisfying lunch or dinner the following day.
* “Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.”
I first had this dish when I was getting my hair done at the award winning Tribe salon next door to my go-to favorite Justa Pasta in North West Portland in the Pearl District. Everything they have is delicious, from their salads to various kinds of handmade pastas and oh, my, did I mention the sauces?
Justa Pasta Co. was founded initially to provide local restaurants with fresh pastas and ravioli. Now the pasta is sold almost exclusively via the restaurant. I love not only the fact that they make their pasta fresh daily and use family recipes, but also that they utilize local, sustainable bounty from the Pacific Northwest. Whenever possible, they also use organic, locally grown produce, and all their poultry, lamb, and beef products come from local farms that do not use hormones or antibiotics.
Can I just say again how much I love Portland?
Justa Pasta also carries a fabulous selection of reasonably priced wine and everyone who works there makes you feel as you have stepped into their home to grab a bite, like tourists often do in Europe.
What is even more enticing is that after you lunch, you can pick up a bottle of wine, fresh pasta to boil, and homemade sauce to heat up at home. What could be better than that? I’ll tell you what…. making one of Chef/Owner Roland Carfagnos’ recipes in your own home.
Recently in my favorite section of The Oregonian, Food Day, Sara Perry listed Roland’s tuna pasta recipe (above) that he makes after a long run, bike ride, or at the end of a long day.
In case you missed it, here it is.
(Notice if you just double the Puttanesca recipe from Post 11, that is basically the same sauce. Just add a few more capers, as many more olives as you wish, and a quality can of tuna such as Ortiz, a Spanish premium white tuna.)
‘Justa’ Pasta with Tuna and Tomatoes:
Saute a couple of finely chopped garlic cloves in extra-virgin olive oil. Then add a 14 ounce can of tomatoes with their juice (he likes, and so do I, Muir Glenn) and simmer 10 minutes. Finish the dish by stirring in as many capers and green and black olives as you wish, and serve over your favorite spaghetti, linguini or angel hair.
Now that you’re satisfied gastronomically, if you need a change in your appearance, a new fresh healthy hair style, or a more contemporary vibe, you have to step into Tribe next door. Not only did they win best design in the whole country (!) for a hair studio, many of their designers are award winning, all fabulous and apparently incredibly photogenic!
Check out a photo of the entire gang and a description of all stylists and team members by clicking on the link here (or copying and pasting) http://tribehairstudio.com/pages/stylists.html and see who you are guided toward.
Life is Delicious! Especially when you’re thrilled with your make over and your stomach (and family) is beyond satisfied!
Justa Pasta, 1336 N.W. 19th Ave;503-229-0646; www.justapasta.com
Tribe Hair Studio 1346 N.W. 19th Ave;503-224-2556; www.tribehairstudio.com
(Check out my stylist Heather–she’s one of the best. She’s also my step-daughter!)