Marinara Pasta Bento


I’m not big on magazines but one we never fail to buy is Yummy. I love the interesting food ideas, the drool-able kitchen stuff, the interesting restaurant reviews and of course, I love the recipes. I can’t always find the time to try new recipes out so when I do try one out and like how it turned out, they’re immediately filed for “repeat performances.” One of these recipes is Myra Santiago’s Spicy Tuna Marinara.

Marinara Pasta Bento

8 July 2008 • Bento #202

I always thought my Spicy Tuyo pasta recipe was the world’s easiest to prepare. I mean, the lowdown is to just sauté tomatoes in olive oil. This recipe proved me wrong—anybody who can open a can can whip up this wholesome, spicy, and hearty dish. Still, despite how good it turned out, I couldn’t resist tweaking the recipe to suit my own tastes. Basically, I added more tuna and capers to make it chunkier. If you’d like the original recipe, it can be found in the March 2007 issue. Otherwise, feel free to try this tweaked version.

Chunky Marinara v. 27 July 2008

2 400-gram cans stewed tomatoes
2 Tbsp olive oil
5 cloves garlic, crushed finely
2 150-gram cans Hot and Spicy Tuna
1/2 100-gram bottle capers
1/8 cup chopped fresh basil
Salt
Grated parmesan cheese
Pasta of your choice, prepared following package instructions

1. Saute garlic in olive oil. Add the tomatoes and simmer for 5 mins.
2. Add the tuna. Simmer on low for 10 minutes or until thick. Mash any whole / chunky tomatoes against the side of the pan for a more even consistency.
3. While simmering the sauce, throw your capers into a wire sieve and wash under running water. Drain. This is to lessen the saltiness of the capers.
4. Add the capers. Season the sauce with salt if desired. Turn off the heat then stir in the fresh basil. Serve over your pasta with a liberal dose of grated parmesan.

This sauce also freezes well. Prepare it in advance then store in freezer-safe containers then freeze. You may want to skip adding basil if you’re storing for future use; just add it after reheating.

To go with the pasta, I fried some ready-to-fry frozen Chicken Popcorn. I also made a small salad of sliced and seeded cucumbers, shredded imitation crabstick, salt and kewpie mayonnaise. To garnish, I added a cherry tomato and mint leaves.

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9 Responses to Marinara Pasta Bento

  1. Aphrael says:

    That looks so good and makes me sooo hungry right now ^^;;. I have to write down the recipe and try it out. I love pasta and it looks perfect to make for dinner =).

  2. Haley says:

    We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

    Haley

    http://blog.keyingredient.com/

  3. kaoko says:

    @Aphrael
    I hope you get to try it out. It’s really satisfying.

    @Haley
    Thanks for the invite, however, I’m uncomfortable about sharing it elsewhere as it’s simply a tweaked version of somebody else’s recipe. I hope you understand.

  4. the_spouse says:

    me getting lots of love from the hubby for preparing this.

    only change i did was add some sliced black pitted olives, para more puttanesca-y sya. oh, and halved the recipe, kasi for baon lang talaga.

    nyum nyum nyum. 😀

    thanks for posting this tweaked recipe! me loving it.

    • kaoko says:

      Uy, black olives sounds good. I have to try that too. I’m happy you like it. I went nuts over that recipe when I tried it too. Parang tumaob sa bahay.

  5. Pingback: A Very Yummy Evening at Tosca, Dusit Thani | bento, restos & recipes at http://www.kitchencow.com

  6. Myra Santiago says:

    The best thing about sharing a recipe is hearing about other people trying it, playing with it, and making something of their own out of it… Happy cooking always :)

    • kaoko says:

      Now I feel sort of guilty for altering your recipe, but I’m glad you see it in a positive light. I really love your pasta dish, in both the original and altered form. <3 Thank you for crafting it :)

  7. Pingback: Sumptuous Sundays: Marinara Pasta | bento, restos & recipes at http://www.kitchencow.com

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