March 19th is St. Joseph’s Day. A feast day sharing bountiful food with family, friends, and neighbors. It is not nearly as well known as the partying St. Patrick’s Day, but it is a great importance, primarily to Italian and Sicilian people. In Western New York, I had the privilege of attending several of these St Joseph Tables offered by friends and my church. St. Joseph is the Patron Saint of fathers, families, expectant mothers, and the dying. Legend said the feast started to honor St. Joseph who was credited with ending a severe drought in Sicily. Because this feast day occurs during the Lenten season, meat is never served. The foods emphasize fish, breads, and vegetables. Families and more commonly now, Catholic Churches, prepare huge amounts of these foods and open their doors to anyone who wants to partake. The meal is free. No one is ever charged a fee to enjoy a St Joseph Table. It is a way for families and churches to give thanks for their bounty.
I prepare this Tuna and Caper meal served over pasta. It truly is representative of the fish dishes served on a St. Joseph Table. It is delicious and there is never a speck left over. This recipe is for two servings, but double or triple the recipe as needed. Best quality tuna is a must to obtain the best results. Oil packed tuna has wonderful flavor. We can our own tuna from fish purchased over on the coast in Westport, Washington. Nothing better than right off the boat!
Here’s what we’ll need.
Pasta with Tuna and Capers
- 4 oz linguini 1/4 of a 16 0z package.
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 6 oz oil packed tuna, drained oil packed =extra flavor. Use best quality
- 1 Tbsp small capers
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup dry white wine
- 1 Tbsp lemon juice fresh is best
- 1/4 cup minced parsley
- shredded Parmesan for serving
- Prep the parsley, onion and garlic.
- In a 10 inch skillet, heat the olive oil, then stir in the diced onion. Cook and stir over low heat for 5 minutes, then stir in the garlic and cook for 1 more minute.
- Stir in the tuna, capers, salt, pepper, wine and lemon juice. Simmer over low heat for 10 minutes. If too dry, add in a bit more wine.
- Meanwhile, cook and drain the pasta per package directions.
- Add the drained pasta to the tuna mixture and toss. Then add the parsley and toss again to combine.
- Serve immediately, topped with Parmesan if desired.
- Normally, I would serve this wonderful meal with a green salad and garlic bread, but I was out of Romaine. The vegetables were delicious and added such nice bright color!Thanks for stopping by today! Please visit my website and leave me a comment. I love hearing from you all.Until next time, Journey On!Hugs and much love from me,Karen, TJG