MANILA, Philippines — Have you ever wondered why eating a bowl of freshly cooked pasta can be both filling and satisfying? This is because a pasta concoction counts as a one-dish meal, healthy with its mainly protein and starch combination.
This dish, Tuna and Tomato Pasta, created by Chef Jackie Ang Po for Arla Philippines, makes a good, balanced mix of tuna and tomato. Tuna is rich in protein, Vitamins B and D, and Omega-3 fatty acids; and tomatoes are a good source of vitamins and minerals, such as Vitamins C and K, folate, and potassium. When cooked, tomatoes contain a good amount of lycopene, which is a powerful antioxidant that protects the body from cell damage. Together, tuna and tomatoes make a powerful combination, both in terms of flavor and health benefits.
Chef Jackie Ang Po harnesses the power of this combination in her Tuna and Tomato Pasta. The dish comes with a surprise — the use of bagoong isda — which makes it a Pinoy version of Pasta Puttanesca.
Tuna and Tomato Pasta
Ingredients:
1 pack Armando Spaghetti
1/4 cup Castelvetere Olive Oil
1 pc. onion, thinly sliced
5 cloves garlic, sliced
2 cans tuna
2 cans Sunny Farms tomatoes
1 cup shrimp stock
3 tbsps. bagoong isda
1/4 cup black olives
2 tsps. calamansi
2 tbsps. basil chiffonade*
1 tbsp. sugar
Salt and pepper to taste
Procedure:
1. Cook pasta according to package direction. The ideal ratio of water to pasta is 5 liters of water per 500 grams of pasta. Make sure the water goes up to a rolling boil. Remove and drain off excess water.
2. Pour cold water over the pasta to stop the cooking process. You may add a little oil to prevent the spaghetti strands from sticking to each other.
3. In a frying pan, heat a little oil. Add garlic and cook it until fragrant, then add onion, tuna, chopped tomatoes, shrimp stock, bagoong isda, and calamansi. Cook until reduced.
4. Add olives, basil, sugar, salt and pepper to taste.