My daughter Purple and I are such BIG fans of Aglio Olio. If pasta recipes were moviestars… and we are judges, we’d choose Aglio Olio as the Oscar’s winner.
Red sauce and white sauce would only come seconds.
I guess this is due to the fact that we both love garlic — err, well, I love garlic and I think she just eats garlic ’cause she thinks this would protect her against vampires, haha.
But kidding aside, Purple loves anything oil-based and for me this is the most delicious thing that can come out of the kitchen with just minimal ingredients. All you need is good quality olive oil, something I make sure I have all the time, garlic and pepper flakes, which comes optional because Purple still can’t stand spicy dishes.
I add anchovies or in this case tuna flakes just to give it a kick of protein and of course, tomato which is a rich source of vitamins and nutrients.
This is a healthy dish, right?
Do you think it’s still healthy if I ate three full bowls of it? Nah, I didn’t think so.
It’s eleven days before peanutbutter♥ comes home. We’ve been shopping for clothes to wear on our out of town trips. I’m a bit stressed and is craving way more carbs and sweets than what I’m supposed to.
Why do this things always happen? AAARRRGGH!
The tomatoes were first roasted in the oven with a drizzle of olive oil and a sprinkling of salt before they went and got married with the whole thing. It’s sweet, really.Print
Tuna and Tomato Aglio Olio
- 500g penne pasta, cooked according to package direction
- 8 tbsp olive oil
- 8 cloves garlic, chopped finely
- 8 pieces tomato,quartered
- 2 small cans of tuna flakes in oil
- parmesan cheese
- Put quartered tomatoes in a baking pan.
- Drizzle with olive oil and sprinkle with salt. Put in the oven and roast until wilted.
- Heat 8 tbsp olive oil in a pan.
- Sauté garlic in olive oil until oil gets infused with the flavor of garlic, don’t let it turn brown.
- Add tuna and sauté for a few seconds. Add tomatoes, including oil in the pan.
- Add pasta and mix well until each one is coated with the sauce.
- Sprinle with salt to taste
- Serve with grated parmesan cheese