I was absent from work for four days because I was caring for our little daughter, who caught a pretty stubborn respiratory infection. She was down with fever and chills and was often coughing and vomiting. It was bitter sweet, I must say. Sweet because I got to spend 4 whole days with her at home, which was such a grand time, and bitter because she was sick, weak and in pain.
One thing I learned about myself though is that, I am a person who will watch all episodes of Pioneer Woman on Food Network whenever I am given the chance to stay home. I did. I watched episodes after another, even repeated the ones that caught my fancy. I salivated over food I that saw on TV and eventually, of course, I ended up cooking the dishes that really captured my appetite.
This is tuna pasta. It is very simple and it is very easy to make. What I also love about it is that you don’t feel overstuffed because, well, it is just tuna. It is still pasta though, I know, but you wont feel as heavy and stuffed like when you eat spaghetti. But you also get loaded up with cheese on this one, but still, it is just tuna pasta, right?
So this was just one of the food I made during my four days semi-vacation. Another one I made were coffee glazed rolls, also inspired from Pioneer Woman Cooks, and oven bbq chicken. I realized that what most people do on their vacations is eat, eat and eat. It is automatic, it is normal. Right?
My daughter is feeling well and has fully recovered now. I am sort of thankful that I can get back to work tomorrow already because really, I am worried what another week of vacation will do to my bottom, my waistline and my belly.
- 185 g spaghettini
- 1 can tuna flakes in water
- ¾ cup chicken broth
- 1 medium red onion, sliced very thinly
- 1 and ½ cup grape tomatoes, sliced lengthwise
- 3 cloves garlic, minced
- ½ cup fresh mozarella, cubed
- ½ cup black pitted olives, minced finely
- butter and olive oil
- salt and pepper to taste
- chopped basil leaves for garnish
- Boil water in a large pot.
- Heat olive oil and butter in a a large saucepan. Add in the sliced red onion and let cook until soft and a little bit caramelized. Add the garlic and cook for 2 minutes, tossing occasionally to avoid it being burnt.
- Add the tomatoes and toss everything for another minute. Then add the chicken broth. Let this simmer for 5 minutes, until the broth has slightly reduced. Add the pasta to the pot of boiling water and cook al Dente according to package directions and drain.
- Add the tuna and the olives to the saucepan . Season with a little bit of salt . Add pepper to taste.Add the drained pasta to the sauce pan and mix everything. Coat the pasta with the sauce. Add more salt and pepper if needed.
- Add the cubed mozzarella and stir them in. Top pasta with chopped basil and serve.
Adapted from Pioneer Woman Cooks