Have not had pasta for few months now. Then last week, as I were browsing for creative recipes. I saw a handful of recipes using breadcrumbs. I decided to try using breadcrumbs but mush have chili flakes.
Couldn’t get fresh tuna but got tuna flavoured with mango chili in can. Using my sliced mushrooms that are showing some brown colour before they go bad. This is simple straight forward and easy to do. Most recipes only lightly toast the breadcrumbs on pan.
I have added tuna mango chili into the bread crumbs. Then using another can of tuna mango chili, mushrooms with pasta. It’s delicious, flavourful and extra spicy for me and crunch from tuna breadcrumbs. Let’s cook!!!!
300 g spiral pasta
1 can tuna flavoured with mango chili (95 g)
200 g sliced mushrooms
80 g Grana Padano
1/4 c marsala wine
1/4 c pasta water
8 Tbs chili sauce
2 Tbs tomato sauce
1 Tbs minced garlic
1 Tsp nutmeg powder
1 Tsp dried oregano
water to cook pasta
1 canned tuna flavoured with mango chili (95g)
a drop or two oil
chili flakes (OPT)
In a microwave safe bowl add pasta and enough water to cook in microwave for 18-20 minutes until pasta is al dente. Remove from microwave, reserved pasta water. Drain the pasta. Heat a small pan on low, drop a drop or two oil, then add tuna mango chili in toss around for 30 seconds. Next add breadcrumbs mix well with tuna mango chili for 30 seconds to 1 minutes until lightly toasted. Remove from hob and set aside.
In another pan, heat oil and 2 Tbs butter. Then add garlic cook until fragrant about 30 seconds. Add mushrooms toss to coat in oil and butter for about 2 minutes. Next add in tuna mango chili, mix well with mushrooms. Now add in pasta, masala wine, the reserved water, chili sauce, tomato sauce, nutmeg powder, oregano, salt, black pepper and cook further for about 5 minutes.
Make sure to mix well to combined. Check the seasoning and sauce if it’s enough, if too dry add a bit more water. Turn off hob, add in Grana Padano and gives a couple to stirs to mix well. Spoon onto bowls and top with tuna breadcrumbs and garnish with chili flakes. Serve with a glass of red wine.
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