Saturday, March 16, 2013
Tuna Capers Creamy Pasta
Jan and I like to pretend to be healthy, so we sometimes use ingredients that have a positive reputation among health buffs, like tuna, olive oil and capers. If you look closely at the other ingredients of this recipe however, you’ll see what it’s really all about. Get a load of cholesterol with all that cream and milk. Yum.
2 180g cans tuna in vegetable oil, drained
250ml all purpose cream
231ml evaporated milk
40ml olive oil
½ cup garlic, minced
5 small onions, chopped
1 small bell pepper, minced
1 tsp. salt
1 tsp. white pepper
1. Cook pasta according to package instructions.
2. Heat olive oil in pan and saute garlic, onions, bell pepper.
3. Add tuna and mix for one minute.
5. Add cream and simmer for another minute.
6. Add evaporated milk and salt and simmer for four minutes.
7. Add capers, marjoram and white pepper and cook for another 3 minutes.
8. Top pasta with sauce and parsley and serve.
Wife’s Verdict: White sauce for pasta, specially the rich, overflowing type that many of us Filipinos are partial to, always seems too excessive in taste and appearance. So I think the tuna and capers created just the perfect balance. The taste was strangely comforting but didn’t smother.