Ingredients
1 can (7 oz) tuna, drained - optional
1/2 cup walnuts
1 lemon's rind
1 tsp worcestershire sauce
1/4 cup chopped parsley
4 fresh basil leaves
1/2 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 lb penne pasta
Directions
Put tuna, walnuts, lemon rind, Worcestershire sauce, parsley, basil,
oil, salt, and pepper into a food processor or blender. Cover and
process or blend until smooth. Cook pasta according to package
directions; drain. Stir in tuna mixture, coating pasta with sauce.
Serve immediately. Makes 4 to 6 servings.
QUICK & EASY PASTA RECIPES (March 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 1 recipe
Penne Pasta With Tuna Recipe brought to you by Recipe Ideas
Categories: Fish; Hawaiian; Italian; Pasta; Seafood
The History of Recipes
We can follow the history of written recipes far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs like bay, mint and parsley. Moving on, there are a couple of interesting recipe books which date from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is served today, but instead accounts of the types of food eaten by the rich. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an explosion in manuscripts on cookery, the majority of which are now in private libraries. During the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications were in high demand, mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Penne Pasta With Tuna recipe.
