Mother’s Day for wives of restaurant managers is tough. It’s pretty much guaranteed that the hubby will be working from the early morning until late at night. Which leaves me here at home with the kids doing what we always do. I still have to clean the kitchen, feed 2 hungry mouthes, referee every argument and fight, and generally carry on like every other day. Actually, come to think of it, every major holiday, except Thanksgiving and Christmas, is like this. So, I celebrate in small ways.
Like today, I put my cranky son down for a nap and made myself a nice lunch. Then I sat outside on the back porch and read a cookbook in peace for a few minutes.
My lunch was delicious. Much better than the PB&J scraps I usually eat off the kids’ plates. This was spicy and light and perfect for a spring day. And it only took as long as the pasta water took to boil to make.
Happy Mother’s Day to me!
And Happy Mother’s Day to you too!
- 1 small onion diced
- 2 cloves of garlic minced
- 1 T olive oil
- 1 T butter
- 3 vine ripe tomatoes or 1 can of diced tomatoes
- 1 can tuna in water drained
- 1 t. crushed red pepper flakes
- 2 T minced fresh basil
- 4 oz. angel hair pasta
- 2 T lowfat ricotta
- salt and pepper
- Boil a large saucepan of salted water for the pasta.
- Heat oil in a skillet over medium high heat. Add in onion and saute until softened.
- Add in garlic and tomatoes. Season with salt and pepper. Let simmer for 3-4 minutes until tomatoes start to release some of their juice. Add in tuna, basil and red pepper flakes. Turn heat to low and let simmer while pasta cooks. Add pasta directly from water to the pan. Toss everything to combine. Serve with a dollop of ricotta on top.