Paola’s Fusilli with Vegetables and Tuna Recipe

Quick, healthy and very yum!

This is the second winner of the Rainy Days and Mom Days Quickie Recipe contest: a yummy and very fast pasta dish by Paola Loot. Allow me to let her tell you all about it.

Oh,  I LOVE go-to recipes! I’m a first time mom (with no yaya!) so juggling cooking duties with being a mommy can be a tiresome feat! I wrote about it in my blog last September and here’s a recipe that I think would tickle the hubby’s taste buds and fool him into thinking you hired a cook while he wasn’t looking!

Preparation Time: 3 to 5 minutes (or longer: if you’re the type to obsess on how your carrots look like).
Cooking Time: 5 minutes for the sauce (or longer  if you’re using one pot for the whole process)

For a lovely meal enough for two people, you’ll need:

  • 125 grams of Fusilli Pasta (or simply put, 1/4 of a 500 gram pack)
  • 1 medium carrot
  • 1 fist sized serving of broccoli
  • 2 teaspoons of capers
  • 2 to 3 tablespoons of olives
  • 1/2 can of diced tomatoes
  • 1 can of Century tuna in vegetable oil (can be substituted for the hot and spicy / Spanish style version)
  • 1/2 lemon

How to prepare:

  1. Boil water in a pot while preparing the carrots and broccoli (veggies should be bite-size).
  2. When the water’s already boiling and you’re still laboring over the carrots, put the pasta in the pot first. Otherwise, it’s better to boil the carrots and broccoli first and then use the same water to cook the pasta right after.
  3. Set aside cooked pasta and veggies and, if you want to use only one pot for the whole process (this applies if you’re trying to be environmental friendly or if you simply don’t have a maid who’ll do a whole bunch of dishes for you), remove the water from the pot to prepare it for the sauce.
  4. For the sauce (this could be prepared in a separate pot/pan while you’re boiling the veggies and pasta):
    Combine tuna (with the oil) and diced tomatoes. Squeeze in some lemon juice then bring to a rigorous boil so the sauce thickens a bit. (No need to salt because the canned tuna has already done that for you.) When the base of the sauce reaches the consistency that you want it, take it off the fire and add your cooked pasta. Mix to coat every fusilli.
  5. You can then add your boiled carrots and broccoli, capers, and olives. Lightly mix it (not too much or you’ll end up with mashed capers).

There you go! Wasn’t that easy? Your husband will be so astonished with your dish and your ability to fit ‘cooking’ into your already jam-packed first-time mommy schedule that he’ll actually think that you either hired a cook or gave the baby away (haha).


Speak your mind