I’ve been wanting to make a tagliatelle pasta dish but as always, I can’t find the kind of pasta here or maybe I’m not looking at the right places. Soon, I’ll be able to discover a really good store that sells everything I need 🙂
For now, I settled with my handy-dandy spaghetti that’s been resting in our pantry for a short while. I had to improvise for this dish but surprisingly, it turned out well. I love it with a glass of uber cold Pandan Iced Tea.
Here are the ingredients:
- 1 lb canned tuna, remove the oil/brine
- 1 lb spaghetti, cooked according to package instructions
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup chicken stock (ok half a chicken cube in 1 cup hot water will do if you have big lazy butts)
- 4 tablespoon basil pesto sauce
- 1/2 cup green peas, cooked
- 1/2 cup yogurt
- Italian seasoning
- Parmesan cheese
- chili flakes
Cook the pasta according to package instructions. Set aside.
In a pan/wok, saute the garlic in olive oil. Add the tuna and green peas. Add in the pesto, yogurt and stock. Add salt/pepper to taste. I added a dash of sugar to temper the flavors. Simmer and remove from heat. Pour on top of the pasta.
You can top it with Parmesan cheese and chili flakes for an added kick 🙂
P.S. I love that table napkin btw (I r crap @ taking pictures, sowee). I bring one along with my lunchbox to work. I love using it at home. The cultural beauty of it is rubbing off on me, actually. It’s a table napkin made by the Tausugs, an ethnic group in Sulu and it was given to me by a lawyer friend who went there for a certain Human Rights immersion activity 🙂