Simple Tuna Pasta

They say boredom is the mother of invention, how true... hence I was able to concoct this recipe-making do with whats in my cupboard and fridge at the time, and guess what? it turned out to be the familys' favourite ' merienda ' whenever we're craving for a yummy yet easy to make pasta dish. I must say that even though it is a fairly simple dish to make- it is incredibly tasty & delicious, I surprised myself with this one, ha,ha,ha.

Pair it with lightly toasted baguette with olivio-garlic oil mixture which will further complement this dish. It isnt cream based nor tomato based, it is oil based quite similar to genovese. You can whip this up in 20 minutes :)

INGREDIENTS:

olive oil, 1/2 c butter

4 tbsp. worcestershire

2 tin cans of tuna chunks, drained

3 cloves of minced garlic

1/2 green and 1/2 red bellpepper, cut into very small cubes

salt to taste 

*chili powder or flakes ( optional )
a bottle of capers, drained

sliced button mushrooms, depends on how much you want to put in.

cooked al dente'- angel hair or spaghetti, about 500 grams
freshly cracked pepper

HOW TO:

1. Over medium heat, in a large skillet, toss in olive oil about 1/3 cup and butter. Melt butter then add your garlic- DO NOT BROWN. Fry capers.

2. Immediately add tuna chunks and carefully separate tuna pieces ( without mashing them! ) and add in worcestershire and salt. Saute' & allow flavours to blend.

3. Add more olive oil if it appears dry because this is your base sauce. Lastly add your veges.

4. Add the pasta- making sure it is mixed well, so that the tuna flakes and mushrooms are evenly distributed.

5. Serve with garlic bread and freshly cracked pepper.

Now, it is mouthwatering indeed so I do encourage you to try it because it's really practical as well as delicious. I'm sure even those who isn't into seafood will appreciate this - the secret with seafood is using worcestershire- it enhances the flavour & makes it really nice because it eases off the fishy taste- for those who are sensitive to that...anyway tuna is the least fishy amongst the fishes (does that make sense at all? haha...)  but it is healthy considering the benefits of it's omega 3 oil which is good for the heart. They say 3 helpings of tuna a week helps maintain the good cholesterol that the body needs, so there- have I convinced you enough? ha,ha,ha...

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements. -Marcel Boulestin