It’s Holy Week. It’s a custom here in the Philippines not to eat meat during Holy Week. To be honest, we don’t observe this tradition. The fish vendors are so greedy that during this season there is a massive price hike on fish and seafoods.
My sister visited us today and for a change I decided to cook some merienda. These past few days I’m not really in the mood to cook becase of the hot weather. However, since my sister came I decided to cook carbonara pasta. Then, I just found out we don’t have linguine pasta but found a half kilo of penne pasta noodles.
In this recipe, I used canned tuna instead of bacon or ground meat. To make a creamy sauce, I used all purpose cream and added some herbs and spices and a quarter cup of sharp cheddar cheese. It just took me a half an hour to cook this dish so less kitchen exposure today. I also decided to pan grilled the remaining tortilla wrapper I bought weeks ago to go with my pasta. I simply drizzled it with olive oil and pan grilled it for few minutes. You can try it with garlic butter spread.
350 grams Penne Pasta
3 Tablespoons Olive Oil
1 medium-sized Red Onion, chopped
420 grams Canned Tuna in vegetable oil
500 mL All Purpose Cream
1/4 cup Black Olives, chopped
1 teaspoon Dried Oregano
1 teaspoon Dried Rosemary
1 teaspoon Dries Thyme
1 teaspoon Nutmeg Powder
1/4 cup Sharp Cheddar Cheese, grated
Salt and pepper to taste
Chopped parsley for garnish
Mini Tortilla Wrappers
Cook pasta according to package direction. Drain and set aside.
Heat olive oil in a sauce pan. Add chopped onion and saute until the onion becomes translucent. Add canned tuna and saute for another three minutes. Add all purpose cream and simmer over low heat for five minutes. Add black olives, oregano, rosemary, thyme and nutmeg. Simmer for another five minutes. Add the cheese and season with salt and pepper.
Combine pasta and the sauce. Serve with pan grilled tortilla.
For the tortilla, heat a sauce pan. Drizzle the tortilla wrapper with olive oil and pan grill for two minutes on both sides. Cut into four.