Pasta dishes are among the easiest to prepare… and experiment with. And so I did! ^_^
This is my latest experiment. 😀
Now, this is a tutorial from a food aficionado… but a novice cook. Don’t get me wrong, I love to cook. But let’s just get one thing straight–I am no chef. Still, I hope somebody would get something good out of this. And by the way, my Papa and I love this concoction. So yes, this was a success! We liked it so much, I’ve prepared this twice in one week already. ^_^
whole peeled tomatoes
1. Cook the pasta in boiling water. After about 8-10 minutes, take a bite of one strand and if you don’t see something white in the middle anymore(or there’s only some really teeny tiny part left), then the pasta is done. Drain the pasta and set aside.
2. While the pasta is cooking, you can slice the onions, garlic, and mushrooms. If you have dried minced garlic in a bottle, you can opt to use that instead of fresh ones. You can also slice the whole peeled tomatoes, if you want. Personally, I just use them as they are because I like them whole. 😀
3. Cook the onions, garlic, mushrooms, and black peppermill in olive oil on a low flame. Take care not to burn them.
4. Put the tuna, and let it soak the flavours from the yummy-smelling spices.
5. Put the tomato sauce and whole tomatoes in, and let it simmer for a while. 3 minutes should do it.
6. Put two pinches of oregano and some Sriracha sauce… as much as your tongue could tolerate. ^_^
7. Simmer for 3 to 5 minutes on a low flame.
Serve with wheat bread… or rice–if you’re a die hard Pinoy, which my Papa and I are. 😛