Creamy Tuna Spaghetti
Hi Friends! Welcome to another glorious month! This year is flying by! I've been away from the blog as I am taking care of my baby. She's not home yet but mama duties already started.
I am a lover of pasta, but my go-to pasta recipe is always Spaghetti Bolognese of some sort. It is a hit with my husband, and I myself love it as well. But now and then I feel like I want some variations, or to try something different, and the most awesome thing about pasta is that it is so easy to make it fancier than it is, not to mention how affordable and delicious it is.
This is a recipe I learnt from a friend, years ago, when I was new in South Africa and my only friends were my colleagues. I made a special friendship with one of them, and we would go explore Cape Town, have movie nights, and do all the things that friends do. By the way, this is the same friend who taught me how to make butternut soup. On one of such nights, he decided to cook for me. We were going to watch "Running with Scissors" after that.
I saw him making something that was not the traditional pasta I was used to, for starters, where were the tomatoes? But I loved it. I loved it so much that when I went home for Christmas that year I made it for my family. I loved it so much that to this day it is one of my favourites. You may know that I am a fan of easy recipes, and this one does not disappoint. I must admit the capers might be an acquired taste for some, but I find them particularly delicious, and that was the first time I tried them.
Capers are a curious thing: they are the unripened flower buds of Capparis spinosa or Capparis Inermis, a perennial plant original from the Mediterranean. They are cured in a similar way to olives, and they're used frequently in Italian cuisine. I loved reading that the first mentions of capers were in ancient Sumerian cookbooks.
And let's not forget the chilli flakes: during my pregnancy, I started to sprinkle everything with chilli flakes, and unlike Sprite (that I loved and now it's meh), I still use the chilli flakes. Of course, this is completely up to you.
Creamy Tuna Spaghetti
- 500 grams spaghetti.
- 1 can chunk light tuna in water.
- 1 bunch of parsley.
- 1 jar of capers.
- 1 cup heavy cream.
- 400 grams sliced mushrooms.
- Chili flakes, salt and pepper to taste.
- 1 tbsp olive oil.
Takes , serves 4.
- Cook spaghetti in a pot with olive oil and salt.
- Chopped the parsley.
- Heat a pan over medium heat and mix the tuna with the mushrooms, the parsley, and the cream.
- Add the tuna mixture to the spaghetti and sprikle chili flakes, salt and pepper to taste.
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