Are you a tuna lover? Me, not that much but I love keeping a few cans on hand in the pantry for emergency purposes in case I run out of fresh commodities for cooking. During my single hood days me and my cousin only wants tuna for whipping up the occasional tuna sandwich when we don’t feel like preparing a more time consuming breakfast during week days. From previous readings I’ve learned that tuna also works with pasta, but the idea that it also worked in pasta with tomato sauce and cheese was something that I also wanna try. Until this morning, I was inspired by Kris Aquino on here cooking segment at kristv to prepare Tuna Pasta. The sauce only calls for a can of tuna chunks and a can of corned tuna to a pack of spaghetti sauce with real cheese and evaporated milk, so it’s not as if the tuna overwhelms the dish. It doesn’t but you definitely taste the tuna. To add a little twist I’ve used the sweet blend spaghetti sauce and shaved parmesan cheese to melt with the sauce. I must say it’s worth trying for if you really are up to a healthier version of a pasta dish. And here it is!
- 2 Tbsp unsalted butter
- 2 tbsp. olive oil
- 1 pc. big size white onion, chopped finely
- 6 cloves garlic, chopped finely
- 1 pack of 500 grams Fiesta Sweet Blend Spaghetti Sauce w/ Real Cheese
- 1 can of 185 grams canned white tuna chunks in salt & water (i’ve used California Garden brand)
- 1 can of 185 grams canned corned tuna in olive oil (i’ve used San Marino brand)
- 500 grams penne pasta
- 1/2 cup shaved parmesan cheese about 70 grams
- 1 small can evaporated milk about 170 grams (i’ve used Rainbow brand)
- 1 teaspoon dried basil, chopped or torned
- 2 tablespoon of white sugar
- A generous 1/2 cup grated cheddar cheese for garnishing
- salt & pepper to taste
- Heat a large pot of well salted water to a strong boil. Add the penne pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
- Pour olive oil in a medium pot on a medium heat. and saute onion until translucent then add garlic. Put on tuna chunks and corned tuna then add butter stir until melted. Mix in spaghetti sauce simmer gently, uncovered for 3 minutes. Dip a spoon to taste and put in sugar to to add sweetness if desired. Add on parmesan cheese stir until melted then pour in evaporated milk, let simmer again to boil a little. Season with salt & pepper and dried basil leaves.
- Mix in pasta with the sauce and let simmer for 2 minutes for absorption. Serve hot with grated cheddar cheese for topping if desired.