Saturday, November 06, 2010

Cheesy Pasta con San Marino Corned Tuna

Our family can’t live without “merienda.” Some say that the English term for “merienda” is snack. Snack refers to a small portion of food.  But for many of us Pinoys,  “merienda” is not just eating a small amount of food, we eat until we are full. I always have to stock bread or biscuits and bread spread so that every time we want to eat “merienda” we can easily grab some to fill our hunger. But I also make it a point to serve cooked dish for “merienda.” My pantry always have pasta noodles, San Marino corned tuna, canned mushrooms, pineapple tidbits, and cheddar cheese. I tried to make a pasta dish using San Marino corned tuna. I am not an endorser of this product (hehehe) but I find it very tasty and a real value for your money. I don’t know if this recipe was already featured in “Sarap at Home” (a cooking show using San Marino products from QTV 11 hosted by Ms. Sam Oh) because as of this writing I haven’t watched an episode featuring this recipe, maybe I missed it or I don’t really know. Anyway, here’s my invented recipe.

2 canned SM corned tuna
400 gms. of spaghetti noodles (cooked as directed)
Crushed garlic
Diced onion
Olive oil
Grated cheese (cheddar)
Salt and pepper to taste


-          Saute garlic, onion, and SM corned tuna, add ¼ cup of water then simmer. Season with a dash of salt and pepper.
-          Add the noodles, stir to mix.
-          Serve hot, top with grated cheese.


Midge said...

I'm not really that big a fan of corned tuna, but I'm trying out your recipe with Century's pink salmon for a quick, warming meal. :D

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