Today was a beautiful summer day in Sydney- the one where you want to be near a beach, reading a nice book, enjoying the summer breeze and having a light but delicious meal. I skipped the first three things in that line (thanks to the working day) but decided to attain the later.
So after coming back from work, my flatmate and I were pondering over our dinner plans when I saw a fine-looking cooking book on my center table. It’s a lovely book on Italian cooking gifted to my flat mate by her mother for Christmas. I saw a picture of linguini with lemon zest and olive oil. It looked so beautiful and light. Thus, my next entry is inspired by the above recipe.
So after coming back from work, my flatmate and I were pondering over our dinner plans when I saw a fine-looking cooking book on my center table. It’s a lovely book on Italian cooking gifted to my flat mate by her mother for Christmas. I saw a picture of linguini with lemon zest and olive oil. It looked so beautiful and light. Thus, my next entry is inspired by the above recipe.
I decided to make my own little Italian dish – Penne con la Tuna, olive, pomodori secchi e scorzadi lemont (Thank you google translation that makes my meal sound so fancy!)
So here we go:
Penne with tuna, olives, sun dried tomatoes and lemon zest!
So here we go:
Penne with tuna, olives, sun dried tomatoes and lemon zest!
To cooked penne, add two table spoons of extra virgin olive oil, throw in some olives, sun dried tomatoes and mix well. Take a can of tuna (or get fresh tuna) and warm it up for a few minutes in a pan, and add this to the pasta. Sprinkle some lemon zest and some fresh parsley. Voila – our fresh and delicious dinner is ready to eat!