Serve this Tuna Pasta for a light, meat-free dish that is packed with flavor and texture. It is a simple and tasty dish that is ready in no time.
We live in a house with a fridge that rarely has a low supply of food. My nanay is a greatly avid cook. On Sundays, she cooks big batches of food that are good for the next few days.
Then even before that food ran out, she will cook another set. We are lucky for her. Let me rephrase that, I am so lucky to have her. I do not really have to worry big time about what meal to cook next. Because we have her.
But then, there are times when even though I am surrounded with elaborate dishes, my palate is craving something different. So I end up cooking something simple.
This tuna pasta is one of those dishes I craved, despite the regular appearances of caldereta, kare-kare, and menudo in our house.
This dish is definitely the type of meal that is easy to put together. With simple preparation and ingredients, a tasty pasta dish is ready to for you.
This tuna pasta combines light and flavorful in one simple dish. In less than an hour and minimal chopping, I am one satisfied girl.
What are your favorite simple lunch recipes? If you feel like cooking a light lunch for yourself and a few companies, try this one. You will love it.
Need more delicious meals? Check out these recipes:
- 5-Ingredient Lemon BBQ Chicken
- Chicken BBQ Pizza
- Filipino Style Lasagna
- Orange Chicken
- Rosemary Chicken with Garlic
- Soy Mustard Chicken
- Sweet and Tangy Meatballs
- 185 g spaghettini
- 1 can tuna flakes in water drained
- ¾ cup chicken broth or vegetable 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
- 2 tbsp butter
- 3 tbsp olive oil
- salt and pepper to taste
- chopped basil leaves for garnish
- Cook the pasta according to package directions. Drain and set aside.
- Heat olive oil and butter in a large saucepan over medium heat. Add the sliced red onion and cook until soft and a little bit caramelized. Add the garlic and cook for a minute or so.
- Add the tomatoes and toss everything for another minute. Add the chicken broth. Let this simmer for 5 minutes, until the broth has slightly reduced.
- 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 saucepan and mix everything, making sure to coat the pasta with the sauce. Add more salt and pepper if needed. Turn off heat.
- Add the cubed mozzarella and stir them in. Top pasta with chopped basil and serve.