Monday, October 4, 2010

Creamy Corned Tuna Pasta

This is one of those pasta experiments that I did.  It was a spur of the moment thing as I just had to satisfy my craving for pasta.  It is very easy to make and the ingredients are readily available.

Creamy Corned Tuna Pasta

200g Uncooked Pasta (Spaghetti/Linguine/Fettuccine/Zitti - whatever you prefer)
1 can Corned Tuna (Century or San Marino - whatever brand you prefer)
1 small can button mushrooms, sliced
1 red bell pepper, diced
1 tetrapack cream
pasta water

1. Boil pasta according to package directions.  Set aside
2. Saute button mushrooms. 
3.  Add onions and garlic
4.  Add bell peppers and saute till fragrant
5. Add corned tuna.  
6.  Add cream
7.  Thin the mixture out a bit with the pasta water.  Add the water a little at a time till it reaches your desired      consistency.
8.  Season with salt and pepper to taste.
9.  Add cooked pasta and mix with the sauce.
10.  Sprinkle with grated cheese.
11.  Serve while it's hot.

Creamy Corned Tuna Pasta

*To make it a bit spicy, sprinkle a bit (or a lot) of crushed red pepper to the sauce before adding the pasta.  I added it after it was cooked as the kids are not yet used to spicy foods.

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