I love to eat and consider myself to have serious foodie tendencies. Matter of fact I’m the person who thinks of her next meal while eating a meal, meaning while eating breakfast my mind begins to make plans for lunch. Sad? My husband thinks so, I like to think of it as “planning ahead”
Speaking of planning ahead, as a wife, mom and working woman, planning meals ahead of time is something I’ve taken seriously ever since my daughter began eating solid foods. My husband and I have busy schedules during the week and always try to make most of our time as a family. Dinner time at the Betts residence is serious business. We eat together! It’s our bonding time! Therefore it is imperative to make sure that dinner is good and ready to go.
I cook and although I prefer baking than “cooking” when time permits, I like to try new recipes. One that has been a success in our household is a linguine and tuna puttanesca recipe I found online. You can never go wrong with pasta!
Below is the recipe.
Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic (thinly sliced)
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons capers, drained
4 basil leaves, torn, plus more for garnish
1 5ounce can albacore tuna, packed in olive oil
Freshly ground pepper
As much as I’d like to take credit for all that deliciousness, I can’t! The Food Network gets all the credit, make your way here for complete details!
If you try this recipe and love it! Let a sista know!
Charlotte
Owner of Preface Agency
cuisineconcierge 