I was marveling at the dried pasta selection over at Terry Selection at The Podium when I chanced upon a pack of squid ink pasta. Almost instantaneously, I visualized the pasta to be infused with red sauce, chorizos and tuna. Perfect for Jake’s dinner, excellent for my quest for a pasta eye candy that was to be quite unique and tasty.
Incidentally, my Sister, Tina, and Brother in law, Oliver, stopped by our place that night I made it. Timely and definitely a welcome surprise, I was so ganado tossing the whole pasta ensemble knowing that I had guests to sample the dish.
The black colored-pasta had a stellar taste that I momentarily forgot that I had burned a thousand calories that afternoon from a spinning class and would just gain it back(?) with the bande-bandehadong pasta that I devoured that night. Yikes!
Okay, the recipe:
1/2 kilo squid ink pasta
1 can chorizos, halved vertically and sliced
1 can Del Monte tomato sauce petite cut
2 cans tuna lite, drained
1 cup Del Monte tomato sauce (Original flavor)
1 head of garlic, minced
1 onion, minced
1/2 cup capers
1 cup black pitted olives, sliced
1 cup grated parmesan cheese
1 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
2 tbsps fresh parsley, chopped
salt and pepper to taste
Cook pasta according to package directions. Set aside.
In a skillet, saute onion and garlic. Add chorizos, tuna, capers and olives. Continue stirring for two minutes. Throw in basil and oregano.
Toss in pasta. Top with tuna and cheese. Sprinkle with parsley. Serve hot.