Friday, March 25, 2016

Creamy Tuna Penne Pasta

It's Holy Week.  It's a custom here in the Philippines not to eat meat during Holy Week.  To be honest, we don't observe this tradition.  The fish vendors are so greedy that during this season there is a massive price hike on fish and seafoods.

My sister visited us today and for a change I decided to cook some merienda.  These past few days I'm not really in the mood to cook becase of the hot weather.  However, since my sister came I decided to cook carbonara pasta.  Then, I just found out we don't have linguine pasta but found a half kilo of penne pasta noodles.

In this recipe, I used canned tuna instead of bacon or ground meat.  To make a creamy sauce, I used all purpose cream and added some herbs and spices and a quarter cup of sharp cheddar cheese.  It just took me a half an hour to cook this dish so less kitchen exposure today.  I also decided to pan grilled the remaining tortilla wrapper I bought weeks ago to go with my pasta.  I simply drizzled it with olive oil and pan grilled it for few minutes.  You can try it with garlic butter spread.


350 grams                            Penne Pasta
3 Tablespoons                     Olive Oil
1 medium-sized                   Red Onion, chopped
420 grams                              Canned Tuna in vegetable oil
500 mL                                    All Purpose Cream
1/4 cup                                    Black Olives, chopped
1 teaspoon                             Dried Oregano
1 teaspoon                             Dried Rosemary
1 teaspoon                             Dries Thyme
1 teaspoon                             Nutmeg Powder
1/4 cup                                    Sharp Cheddar Cheese, grated
Salt and pepper to taste
Chopped parsley for garnish
Mini Tortilla Wrappers
Olive Oil


Cook pasta according to package direction.  Drain and set aside.

Heat olive oil in a sauce pan.  Add chopped onion and saute until the onion becomes translucent.  Add canned tuna and saute for another three minutes.  Add all purpose cream and simmer over low heat for five minutes.  Add black olives, oregano, rosemary, thyme and nutmeg.  Simmer for another five minutes.  Add the cheese and season with salt and pepper.

Combine pasta and the sauce.  Serve with pan grilled tortilla.

For the tortilla, heat a sauce pan.  Drizzle the tortilla wrapper with olive oil and pan grill for two minutes on both sides.  Cut into four.


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