PASTA WITH TUNA AND CAPERS
Cooking time: 15 mins
- 250 grams pasta, cooked al dente
- ¼ cup virgin olive oil
- 2 tbsps. Butter
- 4 cloves garlic, minced
- 2 tbsps. Anchovy fillets
- 4 medium tomatoes, quartered
- 2 cans tuna in brine or vegetable oil, drained
- 3 tbsps. Capers plus 2 tbsps. Caper juice
- Small handful of fresh Italian parsley, roughly chopped
- Freshly ground black pepper
- Few slices of lemons
Over medium heat, sauté garlic and anchovies together in the oil and butter. Let anchovies melt into the oil but do not allow garlic to brown. Add chopped tomatoes and capers and cook for 2 minutes. Next add your tuna and juice of capers and allow to cook for about 2-3 minutes more. Toss in your pasta and mix together. Should the mixture look too dry, you may sprinkle some water from your cooked pasta. Season with ground black pepper and lastly sprinkle with parsley. Transfer to serving plate and garnish with lemon slices.
About Myra Portillo:
Myra was a top-notch key accounts specialist at ABS-CBN Integrated Sales and Marketing until her early retirement in 2001. During our days at ABS-CBN, we look forward to lunches and small parties where we get to taste some of her recipes. After her retirement, she re-“discovered” her love for paintings and the crafts. Her watercolor artworks are so nice that a lot of her friends have encouraged her to put a one-woman exhibit. But to date, we haven’t been able to convince her. In fact, when I encouraged her to contribute to this blogsite, I mentioned her paintings, but instead she opted to share with us one of her cooking secrets — her yummy pasta with tuna and capers.