Healthy cooking will always be the goal of any homemaker and cooking mama. It's a bonus if the dishes are quick and easy to prepare. To achieve that goal, it's a must to have the best and freshest ingredients you can find. In my pantry, staples include premium sauces and oils which are the usual base for most of my cooking. And for today's recipe, only fine aromatic olive oils can enhance the flavor of this very simple pasta dish.
My family enjoys different kinds of pasta dishes, and believe me, the simplest can be the most tricky to pull off, like this tuna-garlic spaghetti. Key ingredients are garlic and olive oil, coz that's where the flavors will come from. Thanks to Filippo Berio for sending me their wonderful products. I used their olive oils for this one. I've been using Filippo Berio olive oils, balsamic vinegar, and pesto sauces for years, ever since I was introduced to this brand in the mid 90s.
Before I share with you the recipe, here's a bit of trivia:
- Filippo Berio was started in 1850 in Luca, a province in Tuscany famous for its olive oils.
- The fine aromatic extra virgin olive oil is made from the first cold press of the finest olives.
- Characterized by its full flavor, low acidity, and deep greenish-gold color.
Extra virgin olive oil is the most healthy and flavorful variety so it's perfect as a condiment, for dipping bread, used as sauce, salad dressing, and marinades. As for the pure olive oil, it has a more golden color with a milder taste. It's great for basting, grilling, stir-frying, and of course, for pasta dishes.
I took home some burrata from my recent cheese-making class, so I followed the chef on her serving suggestion -- drizzle extra virgin olive oil (EVOO) and add salt and pepper. Delizioso! Look at that bright golden green color from Filippo Berio Extra Virgin Olive Oil! The flavor of the EVOO complemented the creamy cheese.
This pasta dish will only take less than 30 minutes to prepare but it's important that you use the best ingredients you can find, especially the olive oil. Again, my measurements are all approximate lang ha, tancha-tancha like I always do, so taste as you cook and adjust the amount of oils and seasoning to your liking.
I used the Filippo Berio pure olive oil and extra virgin olive oil for this one. Yes, 2 kinds of olive oil for one dish para mas malasa! =)
FILIPPO'S TUNA-GARLIC PASTA IN OLIVE OIL
250g spaghetti, cook as instructed
1/3 cup Filippo Berio Olive Oil
1 bulb of garlic (about 10 cloves), minced
50g anchovy fillets (adjust to suit your taste)
2 cans plain tuna flakes in oil or water (approx. 180g/can), drained
2 tablespoons Filippo Berio Sun Dried Tomato Pesto
4 - 5 tablespoons Filippo Berio Extra Virgin Olive Oil
salt and pepper
chili flakes, optional
grated parmesan cheese, as topping
Cook spaghetti al dente, set aside.
Heat olive oil in a pan (do not let it reach smoking point)
Sauté garlic, anchovy, and tuna flakes. Add tomato pesto and mix well.
Transfer cooked spaghetti into the pan and toss until pasta is well coated in the sauce.
Drizzle extra virgin olive oil and mix. Add salt, chili flakes and fresh cracked pepper to taste.
Plate and top with parmesan cheese. Serve immediately.
Serves 2 to 4.
This tuna spaghetti may not be the most photogenic, but that final drizzle of Filippo Berio Extra Virgin Olive Oil definitely enhanced the overall flavor. Plus, the rich tomato pesto added some zing to this tasty express pasta dish that anyone can whip up in minutes.
Try this easy tuna-garlic pasta with Filippo Berio premium olive oils and smell for yourself the aroma and taste that lively olive oil flavor. Buon appetito!
To learn more about the Filippo Berio story, their products and recipes, visit: global.filippoberio.com.
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