My friend Yin, went to Pampanga and we met in the afternoon. We didn't have a clue that we'll end up cooking. She was given this recipé and I too was given this recipé however with totally different ingredients. We were arguing in the supermarket about what ingredients to buy. And so we gave up. We called the one responsible for the argument. Little did we know that he gave different ingredients to sooth our taste.
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| the pasta |
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| the tuna |
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| the sauce |
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| the outcome! |
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| Yang, Yin, Vic's mom |
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| Yin, Yang, Vic |
Our common friend is Vic. He recently had an operation and had to go on a healthy diet. Lucky for him, he's a good cook. Let me share this simple yet delicious recipé to y'all.
Ingredients:
1 pack linguine pasta
1 big can tuna flakes in oil
4 cloves of garlic
1 medium onion(sliced)
1 can button mushroom(sliced)
2 pcs bay leaf
4 medium tomatoes
1 can evaporated milk
1 can nestlé cream or cream of mushroom
1 box of cheddar cheese (sliced into cubes)
1 medium red bell pepper(julienne)
1 medium green bell pepper(julienne)
chopped bacon for garnish
freshly ground pepper to taste
Procedure:
1. Cook pasta until al dente.
2. While letting the pasta cook, using the oil from the canned tuna, sauté the garlic and onion. Once the onion becomes translucent, add the tuna.
3. Add mushrooms and bay leaf, then sauté.
4. Put the tomatoes in and wait until the tomato skin slightly peeled off.
5. Add milk and nestlé cream or cream of mushroom.
6. Add the cheese and make sure all ingredients are stays just at the level the cream sauce and let it simmer.
7. Add in the green and red bell pepper.
8. Put some freshly ground pepper to taste.
9. Take some of the solid ingredients and set aside. Toss in the cooked pasta then mix. Once transferred in a serving plate, top with the tuna that was set aside.
Note: Try to avoid adding salt as the cheese is already salty. You may also bake the pasta after cooking then top it with the chopped bacon. Good for four people.
Carbonara, Marinara, Napolitana: A Cook's Book of Pasta (Cooks Book of Pasta)
4 medium tomatoes
1 can evaporated milk
1 can nestlé cream or cream of mushroom
1 box of cheddar cheese (sliced into cubes)
1 medium red bell pepper(julienne)
1 medium green bell pepper(julienne)
chopped bacon for garnish
freshly ground pepper to taste
Procedure:
1. Cook pasta until al dente.
2. While letting the pasta cook, using the oil from the canned tuna, sauté the garlic and onion. Once the onion becomes translucent, add the tuna.
3. Add mushrooms and bay leaf, then sauté.
4. Put the tomatoes in and wait until the tomato skin slightly peeled off.
5. Add milk and nestlé cream or cream of mushroom.
6. Add the cheese and make sure all ingredients are stays just at the level the cream sauce and let it simmer.
7. Add in the green and red bell pepper.
8. Put some freshly ground pepper to taste.
9. Take some of the solid ingredients and set aside. Toss in the cooked pasta then mix. Once transferred in a serving plate, top with the tuna that was set aside.
Note: Try to avoid adding salt as the cheese is already salty. You may also bake the pasta after cooking then top it with the chopped bacon. Good for four people.
Carbonara, Marinara, Napolitana: A Cook's Book of Pasta (Cooks Book of Pasta)
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