Hey have you guys noticed my new menu?
Thanks to Hardi for working hard on this menu. He is still working on it though. We really want you readers to be able to glide around Maya Kitchenette smoothly!
I just realized that this is my third post for the week! And no, it is not because I have too much time in hand. The real job at Charting Today still takes the bulk of my time. At the same time, I love blogging too. Blogging is like a “hobby job”. Blogging = Can be done anytime of the day + from anywhere + eating yummeh food + working in my pajamas = Dream Job ♥
So back to
sexy Italians Italian cuisines, I definite do not have the looks, the suave, or the accent but I swear I have Italian flavors in my soul so I consider myself half Italian. We Italians *coughs* love our food. Italian cuisine is also well known for its diverse variety of pastas. I love how pasta comes in different shapes and sizes and I am always on the lookout for different types of Pasta whenever I visit the supermarket! My favorites would be spaghetti, fusilli and lasagna.
So yah, today I am sharing a DELICIOUS recipe for pasta. This Pasta with Tuna and Tomato Cream Sauce is really delicious. No exaggeration here. This recipe is really simple using extremely basic pantry ingredients. Being simple does not makes it less yummy. (Note: I have mentioned delicious twice) This recipe was inspired from a book written by David Rocco. In this book, he challenges you to cook this dish, the next time your friends order a pizza. He promised that your pasta will be ready way before the pizza boy arrives, which is true! No empty promises there.
Do give this recipe a try peeps. Everyone should enjoy this wonderful recipe and should not be restricted to Italians like me *winks*
- 500g pasta (I used spaghetti but fusilli would be good too)
- 8 large sun-dried tomatoes, chopped
- 4 tbsps extra virgin olive oil
- 3 cloves garlic, minced
- 1 onion - chopped
- 2 cups (500ml) tomato sauce (I used canned diced tomatoes, which i mashed up quite finely)
- 1 can tuna, drained (I used packed in brine)
- ½ cup whipping cream
- 1 bunch fresh flat-leaf parsley or cilantro, finely chopped
- Salt and black pepper to taste
- ½ tsp sugar (if the tomatoes are too tart)
- Grated parmesan cheese, for sprinkling
- Cook your pasta until al-dente. Do remember to reserve ½ cup of the cooking water later on.
- While the pasta is cooking, in another pan heat the EVOO.
- Brown the onion.
- Add in the garlic and sun-dried tomatoes.
- Add the tomato sauce and cook for 5 minutes.
- Add in your tuna and whipping cream.
- Season with salt and pepper and add some of the reserved pasta water.
- At this point, you can choose the toss the pasta in the sauce or top the sauce over the pasta.
- Sprinkle with grated parmesan cheese before serving.