Serves a Crowd
First Night in Florence Spaghetti
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225 Reviews
Erin B.
February 26, 2024
This is a staple in our house, especially during the week. Everyone I have made this for has loved it. I usually order Ortiz tuna from Amazon, they come in a 4 pack and I use 2 per recipe. I have even used diced canned tomatoes in a pinch and it was still delicious. It tastes like you spent a lot more time on dinner than you did!
Karen
October 5, 2023
Looking forward to trying this.
I grew up eating spaghetti and tuna sauce every Friday, but the addition of spinach and lemon sounds divine!
(and my very Italian family loves
Pecorino on tuna sauce!)
I grew up eating spaghetti and tuna sauce every Friday, but the addition of spinach and lemon sounds divine!
(and my very Italian family loves
Pecorino on tuna sauce!)
boulangere
October 6, 2023
Thank you for your story of spaghetti with tuna sauce, Karen. It's always the story that makes food interesting.
Nancy M.
July 19, 2023
This. Is. Good. Make it. I used a jar of tuna fillets but it would have been good with canned anyway. Do have bread. The sauce needs to be mopped up.
karmaya
January 4, 2023
never would have thought 'tuna with pasta', but this is delicious. i use a can of Tonino tuna in oil for this.. the only tuna i buy now. Now and then I have used arugula when i had no spinach.. and it's not a bad substitute. i prepare "first night in florence" about once every 6 weeks and I've passed on the url to many friends. (oh and the story is a delight to read!) Thanks!
boulangere
January 5, 2023
How kind of you to share your story! I'm so glad you've enjoyed it. I make it as often as you do - just last night, in fact. Thank you, and Happy New Year!
Therese
April 27, 2021
Lovely! Really really good. Made just as written. My whole family enjoyed. Will definitely make again!
boulangere
April 28, 2021
Thank you, Therese! It always makes me so happy to hear this makes others happy.
Michelle
March 14, 2021
Love love love this recipe, which is more than the sum of its parts. However, one thing confuses me. The instructions mentioned garlic, but the ingredients do not. Can anyone solve the mystery of the missing garlic? thank you!
Reagan P.
January 9, 2021
Cannot recommend this recipe more! I've been making it at least once a month and sometimes more for the last 2 years and it truly never gets old. It's incredibly quick, simple, but the flavors are so so good. Don't skip this one!
Emily S.
July 17, 2020
I made this tonight, exactly as written, and we were not disappointed! I am amazed that a dish that came together in under 15 minutes could have such good, complex flavor! Mallory B stated my thoughts exactly: this recipe takes really humble ingredients and makes them into something exceptional. This was a great use for the cans of tuna that we stocked up on early in the COVID lockdown! :)
NXL
July 14, 2020
Thank you for giving me permission to use all of that delicious olive oil! The sauce was fantastic. I think it would be just as good without the tuna.
boulangere
July 14, 2020
Oh, you are so very welcome! I have made it without the tuna, and you’re right, it’s delicious. Thank you so much.
Hollyo1224
July 7, 2020
I made this last night. It was heaven. I doubled the recipe because my fam loves pasta, and I had enough to save for another time. I used fresh escarole instead of the spinach for more bite, and I also added a Vidalia onion for its sweetness. Definitely will make again!
Heather B.
June 20, 2020
I made this one last night, with spaghetti, and it was So good. Lots of olive oil, and prep. everything beforehand so that you’re ready to go. A useful recipe if you have a glut of tomatoes, and spinach growing in your garden. This is one that I will do again soon.
boulangere
July 14, 2020
Using what is on hand is always a good idea, especially these Covid days. I’ve even made it with bow ties. Thank you, Heather!
Jennifer P.
May 16, 2020
I followed the recipe exactly, using high quality ingredients, but this was just not for us. The delicious dish was ruined by (relatively expensive) canned tuna. I love fish, I love Italian pasta, but the fishy taste of catfood was just unbearably off-putting. It also needed more vegetables, so I quickly sauteed some zucchini and eggplant I had on hand.
One thing to those making it... Do NOT skip the lemon.
We'll go back to making the same style tomato sauce with fresh basil and cheese. Sorry!
One thing to those making it... Do NOT skip the lemon.
We'll go back to making the same style tomato sauce with fresh basil and cheese. Sorry!
boulangere
May 17, 2020
One size doesn’t fit all. You make a good point, though: don’t skip the lemon; it’s what brings all the flavors together. Good for you for trying something new, and thanks for giving the recipe and its story a go.
Mary J.
May 10, 2020
I think I was drawn to the story and am actually surprised by how much I enjoyed this. Thanks for sharing!
Regine
April 28, 2020
Delicious pasta and sauce. My only comment is to say that salting this dish properly further heightens flavor. I found myself adding more salt after mixing the pasta into the sauce. I had no bread to
eat with the remaining sauce so I stored the little bit that was left. Also, this dish was barely enough for the 2 of us so next time I may double it. Thanks for recipe.
eat with the remaining sauce so I stored the little bit that was left. Also, this dish was barely enough for the 2 of us so next time I may double it. Thanks for recipe.
boulangere
May 17, 2020
You prove the cooking rule: always taste everything! I’m glad you enjoyed it.
Mm
April 18, 2020
Had to use penne and baby kale and it was still wonderful! Topped with freshly ground black pepper and red pepper flakes.
Thank you boulangere!!!
Thank you boulangere!!!
Laura R.
April 16, 2020
This dish holds a special place in heart. It always takes me back to Italy as it was a staple for a cheap and quick meal any night of the week or “pranzo.” And now during these unprecedented and difficult times, it has brought comfort and true joy to make and eat, if only to bring me to a happier (more delicious) place. Its also oddly more delicious eaten room temp. Thanks for sharing, Stay Safe!
Laura R.
April 16, 2020
This dish holds a special place in heart. It always takes me back to Italy as it was a staple for a cheap and quick meal any night of the week or “pranzo.” And now during these unprecedented and difficult times, it has brought comfort and true joy to make and eat, if only to bring me to a happier (more delicious) place. Its also oddly more delicious eaten room temp. Thanks for sharing, Stay Safe!
boulangere
May 17, 2020
It is! I’ve even turned leftovers into a next day panzanella with lots of fresh greens. Good to know we share similar memories.
Deb
April 10, 2020
As much as we looovved this recipe, it would be nice if you could print it without the (great) backstory included. It takes up almost a page!
Thanks for the recipe!
Thanks for the recipe!
boulangere
April 10, 2020
I agree, Deb, and thank you. I’d suggest you pass your comment along to the editors .
Alyson C.
April 15, 2020
I loved the backstory. Brought back memories of trips to Italy and inspired me to want to make it!
carswell
April 17, 2020
The backstory brought back memories of my first jet lagged meal in Italy with the friends I was travelling with. I enjoyed reading it and remembering how sublime simple food in Italy can be.
Leonora B.
April 8, 2020
Delicious!!!! but I think when it comes to tuna making sure it is from sustainable sources is super important. Usually these kinds also use amazing olive oil. The quality of the oil makes a big difference.
boulangere
April 8, 2020
I agree, Leonora. That said, when I returned from Florence and wrote up the story and recipe, I was living in a place where I was so grateful to find ANY tuna packed in olive oil. I now live in a different city a couple of states to the west, but we find ourselves in the throes of Corvid-19 quarantines and supply shortages, so the same principle applies: gratitude.
philologue
April 7, 2020
Ahhh I was all psyched to read the recipe and discover a new dish for my repertoire, only to realize I already make literally this exact recipe except with shrimp instead of tuna - and yes, it is fantastic! Must try with some good tuna now!
boulangere
April 8, 2020
For a couple of Christmas Eve dinners, I’ve made it with ahi tuna seared on the grill, then sliced over the top of the pasta. It’s wonderful.
Misscontessa
April 7, 2020
I made this dish tonight for the first time. It was super easy and delicious!
mallory B.
December 30, 2018
Things I can't believe about this dish: 1) It calls for no cheese. I am a cheese lover (overuser, most likely) and never feel the need to add any dairy to this dish. 2) It takes truly humble ingredients and makes something entirely exceptional. I've made this numerous times and will continue to! This dish is the perfect intersection of cooking — easy enough for a weeknight, but good enough for guests.
Marie F.
October 3, 2018
Made this with what we had in the pantry, canned tomatoes, and used almost a quarter of a small lemon's zest minced instead of the juice, and added red pepper flakes. honestly amazing. new weeknight staple.
Siobhan
October 2, 2018
I made this tonight and my boyfriend and I both loved it! Great quick and healthy (I used whole wheat spaghetti) weeknight meal. The tuna + pasta combo definitely isn’t something I would have thought to try, so thank you for sharing! Your side notes were also appreciated :)
BoulderGalinTokyo
August 9, 2018
Cynthia, you rock! Wonderful flavors! I followed your directions of poaching in olive oil but found "bincho" tuna at the store. After saving half for hubby's sashimi, I did use 2 or 3 times more oil than I usually would (hard for someone on a perpetual diet). All the flavors came together deliciously with the lemon singing in the sauce. Very pretty with cherry tomatoes and spinach. Leftover sauce used at breakfast on grilled zucchini. Thank you for sharing!
boulangere
August 9, 2018
You made my day! Few things make me happier than knowing food has made someone happy. And your breakfast sounds fabulous. Thankyouthankyouthankyou!
Tammy
July 28, 2018
This was soooo good! I would absolutely make this again. Thank your for sharing!
Laural H.
May 10, 2018
As other commenters have said, I too was hesitant about tuna and pasta, but taken I'm by the writing about this dish. It was delicious, the flavors well-balanced, a blending of tastes that was wonderful! Thank you for sharing.
ljd
May 7, 2018
My husband was skeptical but I gave this a try. Followed the guidance exactly and it was DELICIOUS (and beautiful). We were going to save the leftovers for my lunch tomorrow but ended up eating the whole thing. It's quick and easy with a huge payoff. It's going in our 'rotation."
Victoria C.
April 21, 2018
If I had just read this recipe, I would never have made it, but the writing was so evocative that I had to make it. If I had not, I would have missed a scrumptious meal. I had my friend read the article and asked him if he would be willing to try the dish, but my guess was the thought of tuna and pasta would not appeal to him. But he said sure and loved it as much as I did, so now it will be in my repertoire. Bucatini really adds to the pleasure of eating it. My "house" tuna is Bumble Bee Tonno in Olive Oil so I use that next time to see how it works. (I drain it slightly and add mayonnaise and softened unsalted butter to make sandwiches. Try it.)
BoulderGalinTokyo
April 10, 2018
What an interesting story so well written! Brought back memories of our Florence trip after hubby had passport stolen in Rome. Same fatigue, same pleasure in a wonderful dish. No Whole Foods here so can I substitute poached tuna with extra love oil? Or I can Order international from Amazon if the canned-edness is what is necessary. Thanks for sharing.
pierino
April 10, 2018
You can order Ortiz tuna tinned in olive oil from Zingerman's on-line or La Espanola. No reason to make Jeff Bezos any richer when there are quality purveyors out there.
BoulderGalinTokyo
August 1, 2018
Hey pierino- Zingerman looked great but will only deliver in US so, sorry, Bezos has my back. But the Ortiz tuna will cost about 20$. Really worth it? I can poach sashimi in olive oil much cheaper.....
boulangere
August 1, 2018
I've made it also with ahi poached in olive oil for a Christmas Eve dinner for my son's in-laws. It was exquisite. I first poached the tuna, removed it to a platter, then proceeded with the rest of the recipe. After I'd tossed everything but the tuna with the pasta, I thinly sliced the ahi and arranged it over the top.
BoulderGalinTokyo
August 2, 2018
I loved your tongue-in-cheekness--more dente than al--what fun! Move over George....
Pam
January 20, 2016
Just made this for dinner (stumbling across it when searching for a way to use extra Meyer lemons) - amazing and delicious! The only thing I changed was adding some diced preserved lemon rind, which I thought added a nice dimension. I used Ortiz tuna (from Whole Foods), pretty expensive, but outstanding - will check out World Market and try their version next. Cheese didn't add anything to it (in my opinion), and I'll try it without that addition next time. I may try a bit of hot red pepper flakes... Thanks so much for this recipe!
boulangere
January 20, 2016
Pam, you know the saying: change is good. I'm.ove the addition of preserved lemon and red pepper flakes. I'm very glad you are enjoying it.
Angela S.
October 24, 2015
I've been making this for 60 years with canned crushed tomatoes. Years ago there were not any little cherry tomatoes available. Now that I am involved with a CSA I can utilize these little beauties we get every week in the summer. Thank you.
boulangere
January 20, 2016
Angela, I am ashamed to say that I only tonight came across your lovely comment. Lucky you for having such a good CSA.
Joy H.
February 9, 2015
Just tried this with squink ink pasta instead of bucatini. I've never made pasta with tuna before, and I can't believe how delicious this was! Thanks for sharing!
Bevi
June 17, 2013
I made this tonight for my friends. They said they would be talking about this meal for months.
healthierkitchen
March 3, 2013
I actually just made this again for my husband and me while my daughter (completely vegetarian now) was out. It is delicious, and so easy, and you don't want to waste a bit of the sauce.
Bevi
February 27, 2013
This has been served to an appreciative crowd many times. And my kids make it regularly - it's perfect for their budgets. And their pasta cravings.
boulangere
February 27, 2013
All of the above apply to me and mine, too; I'm so glad to hear you all enjoy it! Thank you, Bevi.
Mlouise
March 10, 2012
Maybe the tuna I used was too good....not very fishy. If I did again, I would probably add a tiny bit of anchovy paste or Unami. A perfect "pantry" dish as you usually have spinach or some green. Thanks!
soupandsong
March 9, 2012
My husband and I made something similar on one of our first nights in Tuscany on our honeymoon last fall, with good tuna in olive oil and the brightest red cherry tomatoes we'd bought at the local market. It was what we had on hand, and we had no idea that it was going to be as amazing as it was. It was seriously heavenly! The good italian tuna in olive oil is just plain dreamy compared to the stuff in cans. This brings back the sweetest memories, and I will definitely try your recipe, which looks delicious!
sel E.
March 2, 2012
I've always been skeptical over the idea of pairing tuna and pasta. The combinations I've had in the past never seemed to knock my tastebud. However, having a couple of good quality tinned tuna laying around in the pantry that needed some loving, I decided to give this a try for a quick dinner last night. But because I didn't have any spinach on hand, I steamed some yellow zucchini, pencil asparagus and white button mushrooms and added those in. The result? It was heavenly! I couldn't stop "tasting" the pasta out of the pot before finally setting them on the dinner table. My husband who usually prefers a more asian-type dish, kept on asking for seconds. This recipe is a winner and a sure keeper!
boulangere
March 2, 2012
I know just how you feel. And I love your combination! Thanks for sharing it. I hope you enjoy it as much and as often as we do.
lapadia
February 29, 2012
Winner! :) ! :)
boulangere
February 29, 2012
Can't tell you how often we all make this. It has the happiest of associations. Not to mention an almost instant dinner ;0))
Susan A.
February 25, 2012
There have been so many wonderful comments, I'm sure I won't be able to say anything original or new. But I just started getting more "involved" with Food52 and loved reading your delightful story about arriving in Florence and discovering this delicious dish for the first time. I can almost taste it now, and if I hadn't already planned grilled skirt steak with chimmichuri for dinner I would be boiling the pasta water (well salted - yes!) this minute. Can't wait to make it tomorrow night!
boulangere
February 25, 2012
Your dinner tonight sounds absolutely wonderful! I hope you enjoy every bite of the spaghetti as much as we have. Welcome to food52. It's a great place to hang out.
ibbeachnana
February 23, 2012
No need to enter, as this is the best and most fabulous recipe, having it tomorrow for a friend who swore she heard my voice in Florence. Thanks again...
boulangere
February 23, 2012
Oh, come on now! So good you've taken on the job of being the Florence Whisperer and thank you for your kind thoughts.
boulangere
December 28, 2011
I made this for the son and the daughter, both of whom I was so fortunate to have home for Christmas, a couple of nights ago. They totally got why it made (and still makes) me swoon. For Christmas my daughter even gave me photo of me eating it that first night in Florence.
inpatskitchen
November 27, 2011
I must tell you...I've made this 3 or 4 times since you have shared it with us and I just LOVE it...I used perciatelli instead of bucatani, but otherwise did exactly what you tell us to do. With your permission, I'd love to put a link to it on my little blog. Thanks again for a great recipe!!
boulangere
November 27, 2011
Oh, Pat, I would be so honored to be linked via your blog, which I did not know you have, so I'm going to be looking at it herewith. I make it all the time, too, and have used multiple pastas for it, so invent as you wish!
inpatskitchen
November 28, 2011
Thanks so much! The blog is nothing special, just something I started a little over a year ago with encouragement from my daughters (I think they just want to have all my recipes before I'm gone LOL)
Sam1148
October 27, 2011
Update: I simmered fresh tuna in oil and garlic and thyme for amanda's bean salad. In hopes of saving the oil to use for this. The tuna was under seasoned and kind of bland and needed some salt, lemon juice/acid element and resting.
Unfortunately the oil didn't get used for the pasta as after some paprika and lemon juice it was all sopped up with bread.
Unfortunately the oil didn't get used for the pasta as after some paprika and lemon juice it was all sopped up with bread.
boulangere
October 19, 2011
For some reason the Reply arrow isn't working at the moment. Sam1148, it sounds like you've invented a brand new condiment with your infused oil. Thank you, drbabs - great article, and spot on.
boulangere
October 18, 2011
I tell students all the time that the recipe is not the voice of God. It's fluid, it's flexible. So your points of departure are perfect. I love the shrimp idea, and yes, no cheese there. Same with the chunks of ahi - I like that much more than the idea of searing it first. Thank you so much for posting your ideas. Keep 'em coming.
Sam1148
October 18, 2011
I'm thinking of making Amanda's http://www.food52.com/recipes/14766_warm_tuna_and_bean_salad
which calls for poaching the tuna in lots of olive oil and adding herbs and saving the left over oil.
That way, I should have some good tuna/herb/infused oil to use as a starting point for this pasta and next time I'll most likely be simmering fresh tuna in the reserved flavored oil instead of using canned tuna (which I still can't find economical good imported canned tuna here).
which calls for poaching the tuna in lots of olive oil and adding herbs and saving the left over oil.
That way, I should have some good tuna/herb/infused oil to use as a starting point for this pasta and next time I'll most likely be simmering fresh tuna in the reserved flavored oil instead of using canned tuna (which I still can't find economical good imported canned tuna here).
drbabs
October 19, 2011
Thought y'all would enjoy this article:
http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?_r=1&hpw
http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?_r=1&hpw
boulangere
October 16, 2011
Yes, the tomatoes almost confit in the olive oil. You found me out on the olive oil. I routinely buy the Kirkland Organic Extra Virgin. When I was still in California, I fell in love with the California Olive Ranch oils. I can find them, believe it or not, at WalMart now in Montana. I'd been ordering it by the case from the source. Cost Plus World Market has some very good olive oils also at very good prices. Thanks very much for your comments, Sam1148.
Sam1148
October 17, 2011
I hate to keep posting departure points for this recipe. But I think it's part of the discussion and how much I like it, your 'confit' comment made think of yet another application. The classic Spanish Ajillo tapas dish, in which raw shrimp and spices are covered with oil and broil or simmered.
Adding raw peeled shrimp at the final step to the oil/tomato/garlic sauce with some red pepper flakes and a touch of smoky paprika. (not sure about the cheese element with that one tho).
I would bet the raw tuna could be cubed and used in similar manner, simmered in the oil with the tomatoes. (one less pan to clean).
What a wonderful brainstorming recipe boulangere. It's defiantly in my arsenal of base recipes now.
Adding raw peeled shrimp at the final step to the oil/tomato/garlic sauce with some red pepper flakes and a touch of smoky paprika. (not sure about the cheese element with that one tho).
I would bet the raw tuna could be cubed and used in similar manner, simmered in the oil with the tomatoes. (one less pan to clean).
What a wonderful brainstorming recipe boulangere. It's defiantly in my arsenal of base recipes now.
boulangere
October 14, 2011
Thank you, Sam1148 for such a thoughtful and thorough review. I picked up some ahi today to try with it this weekend. I've even left the tuna out and just made it vegetarian, and it's good. I get an Italian tuna packed in olive oil at Cost Plus World Market that is perfectly good in my book. I've tried the Costco canned salmon, nicely free of those annoying eyeballs, and I just didn't like it. It doesn't taste like salmon, which is a problem, and the texture was kind of like shredded newspaper. I love the idea of smoked trout, especially with the horseradish mayo. You're right - it's a good point of departure in many directions. Very glad you're enjoying it. Thank you.
Sam1148
October 16, 2011
The technique of using the cherry tomatoes in lots of olive oil to meld them down for the sauce is the keeper technique here. You're very right in using lots olive oil. I was a bit shy about it. I probably need to get a spatter screen for the pan. For lurkers. I find the CostCo Kirkland brand extra virgin olive oil an excellent price/flavor deal.
The whole food 365 EV olive oil is also a 'best buy' in my book.
The whole food 365 EV olive oil is also a 'best buy' in my book.
Sam1148
October 14, 2011
I made this this weekend. Excellent recipe and technique.
Next time I'm uping the quantity of spinach..and using a milder cheese.
I couldn't find really imported canned tuna and use a mid-line centro brand. Which was 'okay'.
But I think searing a ahi tuna would be a perfect solution for those that can't find excellent canned tuna.
However the 'centro' brand was just fine.
Costco/Kirkland brand canned salmon might work well, as it's rather chunky and free of bones, eyeballs, and spines.
I love the base recipe and it's a keeper for me. I might even use some smoked vacpack trout with this. With a touch of horseradish mayo/cream instead of cheese element. That's why I love this dish---you can take off in many ways from the base recipe.
Next time I'm uping the quantity of spinach..and using a milder cheese.
I couldn't find really imported canned tuna and use a mid-line centro brand. Which was 'okay'.
But I think searing a ahi tuna would be a perfect solution for those that can't find excellent canned tuna.
However the 'centro' brand was just fine.
Costco/Kirkland brand canned salmon might work well, as it's rather chunky and free of bones, eyeballs, and spines.
I love the base recipe and it's a keeper for me. I might even use some smoked vacpack trout with this. With a touch of horseradish mayo/cream instead of cheese element. That's why I love this dish---you can take off in many ways from the base recipe.
boulangere
October 13, 2011
I'm so glad to hear you liked it. I break out the really good olive oil for it, too. I've been thinking of trying it with some seared ahi. I'll bet your brown rice pasta was outstanding with it! Thank you so much.
wssmom
October 13, 2011
We made this earlier this week but in the website upheaval, didn't get a chance to comment! It was just lovely! We broke out the "really really good" [e.g. expensive] olive oil for this, and used a gluten-free brown rice pasta that totally stood up to the flavors. I literally had to pry the Spouse's fingers off the credit card to part with the $15 for the top-of-the-line tuna (we used Ortiz) and the difference in flavor was amazing. That being said, it still tasted like canned tuna, albeit very nice canned tuna. It would be interesting to try this with some line-caught tuna, although that would totally negate the whole concept behind the recipe LOL. Thanks for another good one!
ChefJune
September 24, 2011
D*mn, you write well, boulangère! bringing back all sorts of memories of that first meal, however long ago, in Firenze!
Not only that, but making me hungry @ 1:30 in the morning. This is going to be our dinner tomorrow night. Period.
Not only that, but making me hungry @ 1:30 in the morning. This is going to be our dinner tomorrow night. Period.
boulangere
September 24, 2011
It's the first meal anywhere new, isn't it, CJ? Thank you so much. As for tomorrow night, bon appétit!
alisondcooper
September 23, 2011
I recently returned from Florence to be absolutely disappointed with American food - especially "Italian" restaurants. No longer! This recipe blew my mind. My first bite was as if I traveled back in time (and across the Atlantic!) to those small Florentine cafés. Many thanks. Ciao bella!
pierino
September 23, 2011
alisond, in Italy there is no such thing as an "Italian" menu Everything is microregional region to region and town to town. I've been to Firenze many times, although I've never stayed for very long. Traveling in Italy, you should always avoid the places offering a menu turistico and instead look for the cucina tipica no matter where it happens to be. I love Rome and I love Umbria (especially Gubbio) so I always go for the local stuff no matter what it might be. In Rome that might be lamb neck bones...
boulangere
September 24, 2011
adc and pierino, I could not agree more with both of you. That's why this dish quite literally stopped me in my very jet-lagged tracks. I had never tasted pasta that was way more dente than al. The incomparable olive-oil packed tuna, the sweet tomatoes, it all dropped me to my knees. Microregional is the perfect description, pierino, for the true food of what the French call cuisine du terroir. adc, I'm so happy it was as transportive for you as it continues to be for me. The daughter returned to Boulder already plotting a way to return to Firenze for a longer time next summer, and I will not be surprised if she decides to move there to live and to dance. And eat gelato and pasta and pizza.
squishedandruined
September 21, 2011
I work at http://www.zingermans.com ! Every summer (usually the month of July) our Ortiz tuna goes on sale, this year it was available by the case... 30 tins for $120. Small price to pay for such excellence... right? Haha. Everything from the Ortiz line is so luxurious.
squishedandruined
September 21, 2011
Oops-apologies for the apparent obsession I have with touting my love for Ortiz!
squishedandruined
September 21, 2011
I buy Ortiz tuna from the case at my workplace, so you can bet I am going to try this as soon as possible. Thank you for the lovely story, and I love your recipe style. I remember feeling the same way about a pasta dish in Rome when I visited.
boulangere
September 21, 2011
Where do you work!?! Thank you so much - those food memories are deep ones.
squishedandruined
September 21, 2011
I buy Ortiz tuna from the case at my workplace, so you can bet I am going to try this as soon as possible. Thank you for the lovely story, and I love your recipe style. I remember feeling the same way about a pasta dish in Rome when I visited.
squishedandruined
September 21, 2011
I buy Ortiz tuna from the case at my workplace, so you can bet I am going to try this as soon as possible. Thank you for the lovely story, and I love your recipe style. I remember feeling the same way about a pasta dish in Rome when I visited.
Bevi
September 9, 2011
I made this for dinner last night. What a wonderful combination of flavors! It was worth hunting down the Ortiz tuna. All the ingredients blended beautifully yet stood on their own.
Thanks for a great recipe that I will be making for my children when I visit them this month.
Thanks for a great recipe that I will be making for my children when I visit them this month.
boulangere
September 13, 2011
And I totally agree that it's worth chasing down good tuna. My son and the lovely Malary come for Thanksgiving, and my daughter for Christmas. It turns out that this year I'll have all of them for Thanksgiving and the daughter for Christmas. This will be on the menu for both at some point.
ChefMommy
September 6, 2011
I am going to make this for my mom. Hopefully it will turn out as beautifully for me as it did for you. Thank you for sharing this piece of your life, I have always admired it. Grazie
boulangere
September 6, 2011
Oh, it is so simple and wonderful that I have no doubt that it will turn out beautifully for you.
eternalgradstudent
September 1, 2011
We're going to northern Italy this month on vacation, so I made this for dinner last night as an appetizer! It was perfect and so easy!! Thanks for the lovely recipe :)
boulangere
September 1, 2011
I'll get the name of the restaurant from the daughter and post it here. She gave their pizzas a huge thumbs-up as well.
BlueKaleRoad
August 22, 2011
A gorgeous dish and story! Welcome home, and what an amazing time you and your daughter must have had together.
P.S. Can I move in, too? I'm all caught up on ER. :)
P.S. Can I move in, too? I'm all caught up on ER. :)
wssmom
August 22, 2011
Lake Como, George Clooney, tuna, your daughter, pasta ... it all comes together so beautifully!!!
bistro_gal
August 21, 2011
Dear Boulangere,
The dirty dishes are still on the table, the pots are still on the stove and I am in front of the computer because I had to tell you right away that this is one of the best pasta I have ever had. Everyone in my family licked their plates. None of the kids whined. It was simply just as good as you described it. Thanks for sharing.
The dirty dishes are still on the table, the pots are still on the stove and I am in front of the computer because I had to tell you right away that this is one of the best pasta I have ever had. Everyone in my family licked their plates. None of the kids whined. It was simply just as good as you described it. Thanks for sharing.
boulangere
August 21, 2011
Oh, I wish I could drop in and do your dishes for you! You are so precious for sharing your family's experience with it. Nothing fills my heart more than hearing that someone loved it as much as I did with the daughter. And I made it for dinner again last night.
P.S. My dad, who died 2 years ago this January, did his BS and MS degrees at Texas A&M. He would get tears in his eyes whenever he heard the marching band play their fight song. You're in a very good place. Buon apetito!
P.S. My dad, who died 2 years ago this January, did his BS and MS degrees at Texas A&M. He would get tears in his eyes whenever he heard the marching band play their fight song. You're in a very good place. Buon apetito!
bistro_gal
August 21, 2011
We are in a very good place indeed and it is people like your dad who made it so. Aggies are the best. Thank you for your kind note and for sharing your amazing recipe.
boulangere
August 21, 2011
OMG, I was practically weaned on 35 rpm recordings of the Aggies fight song. And the annual Thanksgiving Day game against Texas! Some traditions are too great to let go and some are too wonderful not to let in. This dinner with my daughter is one of the latter. I am so glad to have potentially passed along a new dinner to you and your sweet family.
nice R.
August 21, 2011
thank you for this delicious sounding recipe ,I have been to Florence and every time someone speaks of it I become melancholy . It is beautiful !!! I can't wait to taste this with my mouth . thank you again ...
boulangere
August 21, 2011
Oh, goodness, I'm so glad to encounter another who is nostalgic for Florence! The color of the light, the sounds along the Arno day and night, and the flavors . . . . . A great pleasure to share.
hardlikearmour
August 20, 2011
This sounds like the most perfect meal ever! Love, love, love your headnote. Glad to have you back!!
pierino
August 19, 2011
Pierino is a fictional character (like George Clooney) who bears no resemblance to anyone in real life, living or dead. Just a ghost in the machine.
Greenstuff
August 19, 2011
I have EVERYTHING for this dish! I have the tuna with its vintage written on the label. I have bucatini. I have good olive oil, and lots of it. So, the only remaining question is whether we should have it when we get back from from our weekend travels or our week-day ones. Of course those options would require re-stocking the cherry tomatoes and the spinach. So hmm, maybe tonight after the movie. I will report back!
And boulangere, thank you for sharing your daughter with us! It's even better than the pasta, plus I'm relieved that it's not you who looks so young. Yes, I did think that for a minute.
And boulangere, thank you for sharing your daughter with us! It's even better than the pasta, plus I'm relieved that it's not you who looks so young. Yes, I did think that for a minute.
boulangere
August 19, 2011
So kind you are! Enjoy, enjoy, enjoy! That we should all be so lucky as she . . .
Please report back on your actual consumption and I sincerely hope it is a pleasurable as ours. And the photo is definitely of the daughter!
Please report back on your actual consumption and I sincerely hope it is a pleasurable as ours. And the photo is definitely of the daughter!
Greenstuff
August 20, 2011
We did indeed have it last night after getting home from the movies. It's a great late night supper. I had never used your technique--taking the pasta out early and then using that much pasta water in the sauce. My husband's only complaint was that he would have eaten the whole dish all by himself.
boulangere
August 20, 2011
LOL! Me, too. I'm making it again tonight for dinner. Really glad you enjoyed it.
Brokenfoodie
August 19, 2011
This daughter, this son is the light of my friend "boulangere". I know this first hand as I happen to be a close friend of hers and the George Watcher. How can you be close to Lake Como and Not Try To Look Up George! All kidding aside, this trip for mother and daughter (with the son on non-stop updates) is a trip for books. As you all can see, Boulangere has a natural gift for writing, so I suspect the future cookbooks will have a very personal story attached. Looking forward to more recipes, stories and love of life.
boulangere
August 19, 2011
Well, as the original for Find. George. my dear, there is much dissembling going on here. I know you love my son, I know you love my daughter, and i only hope you know how much we all love you. Food is love, love is food.
TheWimpyVegetarian
August 19, 2011
Love this and love your headnote story! I'm heading to Italy for a month (hopefully) next year and just can't wait. Welcome home - you and your food were missed! Saved this wonderful pasta recipe to make soon!!
boulangere
August 19, 2011
And thank you kindly for the welcome home. As much as I love to travel, coming home is always sweet as, well, peaches.
boulangere
August 24, 2011
And when you head off to Italy, please let us know your itinerary. The daughter intends to return next summer, and my sister in planning a trip to England and France. And as long as the daughter is in Italy, . . . . well, I trust you get my drift. Florence is a magically beautiful city.
Kitchen B.
August 19, 2011
First up - adopt me. I love, love, love the headnotes. I love that you pay homage to pierino - for his Italianess....and I love the sound of this pasta. Welcome home.......and what's the story with George? Pray tell!
boulangere
August 19, 2011
OMG, have we found the one person in the WORLD who doesn't know who George Clooney is?!?!?!?!?!? But thank heaven you know who pierino is - there's only one. I have a big house with two empty bedrooms, so come on over!
boulangere
August 19, 2011
All right KB, please allow me to enlighten you. George Clooney is an American film and television actor. A fairly good one. And, I believe, a reasonably intelligent person. Possessing a decent sense of humor, even about himself. Fine, whatever. HIs principal role in life is to be unbelievably, unreasonably, unaccountably..... gorgeous. He has a villa on Lake Como. In Italy. Where he spends the summer, as any of us would if we owned villas on Lake Como. In Italy. Where George Clooney spends the summer.
boulangere
August 19, 2011
Once the adoption papers are final, you will be required to watch Netflix reruns of ER, as well as several movies. Just so you know what you're getting into.
EmilyC
August 18, 2011
What a lovely photo! Now I *really* want to make this!
boulangere
August 18, 2011
I know you have young ones, and, seriously, this takes minutes start to finish. I've never graduated beyond appreciation for the fast dinner when the circumstances dictate.
EmilyC
August 19, 2011
You're oh so right. I'm always on the lookout for dishes like this one that are approachable AND special. This one so fits the bill. I'll definitely let you know when I try it!
Jane S.
August 18, 2011
this sounds great. Just returned from Florence and never occured to me to try tuna and pasta with all the other great food. Now I will have to try this along with suggestion for poaching my own tuna. I live south of Boston and we get lots of fresh tuna this time of year. Can't wait. Thanks. Or.... just go back to Florence. Ciao
boulangere
August 18, 2011
Lucky you with fresh tuna so nearby. Much anticipating a return to Florence, possibly next summer with the daughter again. Ciao!
ChefJune
August 18, 2011
Loved your story. Ah, the memories that conjured up!!! Nothing quite like Florence in the heat. Or "good tuna."
Grazie mille.
Grazie mille.
gingerroot
August 18, 2011
Love this! Good oil packed tuna with tomatoes over pasta is one of life's simple pleasures. PS: I was fortunate to see George Clooney filming the movie The Descendants across the street from my grandfather's house (I went to high school with the author of the novel).
boulangere
August 18, 2011
Thank you gingerroot, you lucky dog, you! Great story - I'll be sure to pass it on to Marci.
lorigoldsby
August 18, 2011
Thank you! For both the recipe and the memory and the delicious thought of having 10,000 calories a day in Florence!
lorigoldsby
August 18, 2011
Thank you! For both the recipe and the memory and the delicious thought of having 10,000 calories a day in Florence!
aargersi
August 18, 2011
Recipe sounds amazing and right up my alley! Love the headnote - that European flight / stay awake delirium is just this side of hallucinogens.
boulangere
August 18, 2011
Yes, kind of like giving birth. You kind of forget so you can do it again. Thank you.
boulangere
August 18, 2011
Good question. I'll ask my daughter and let you know. She said their pizzas are to die for also.
EmilyC
August 18, 2011
Love the recipe, story, and your hunt for Mr. Clooney!
boulangere
August 18, 2011
Our search for good food was consistently the more fruitful of the two. Thank you.
pierino
August 18, 2011
My standard for canned Tuna is As do Mar from Spain. However the best stuff I've tasted is Ortiz "conserva". This is line caught tuna which is packed within 24 hours of being reeled in. Then they let it "mellow" in the tin for years. It even has a vintage date on the box. I buy it at Surfas in Culver City, CA---and you can order from them on line. On the East Coast I'd forget about Incredible Shrinking Little Italy altogether and go to the Batali/Bastianich owned Eataly, 23rd and 5th, very close to the food52 boiler room.
cookinginvictoria
August 18, 2011
Another (although admittedly more time consuming) option is to poach your own tuna in olive oil and then let it marinate. I have made this recipe before from NY chef David Paternack and it is amazing. It would be fabulous with boulangere's pasta:
http://www.nytimes.com/2002/06/19/dining/the-chef-i-like-tuna-cooked-not-raw.html?scp=4&sq=tuna%20conserve%20recipe&st=cse
http://www.nytimes.com/2002/06/19/dining/the-chef-i-like-tuna-cooked-not-raw.html?scp=4&sq=tuna%20conserve%20recipe&st=cse
cookinginvictoria
August 18, 2011
This pasta dish sounds heavenly. and oh so authentic. I love your story about dining in Florence with your daughter. And your recipe writing is priceless -- especially your directions to "force yourself to add 2 or 3 times as much good olive oil as you usually would.; we’re not “filming” any pans here. This is all about the bold flavors of delicate ingredients." I'd love to put that on a T-shirt!
Maxi
August 18, 2011
What a lovely pasta dish and an even lovelier story to go with it. Thanks for sharing!
pierino
August 17, 2011
Thank you for the tuna comment. Now I guess I'll have send you some of the really good stuff.
mrslarkin
August 17, 2011
This all sounds so lovely, boulangere. I feel as if I'm sitting with you in Florence eating this amazing meal.
mrslarkin
August 18, 2011
Boulangere, I must ask...what is the name of this restaurant?? I have friends traveling to Florence in September....
boulangere
August 18, 2011
I'm still waking up - posted your answer at the top rather than here. I'll ask my daughter. Be sure they know to try the pizzas, too. Can you hear me whimpering at the thought of September in Florence?
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