While I’ve decided to subject myself to some kind of “writing pause” this week, I still thought this might be a good, easy-breezy thing to share with you guys especially that weekend is coming up.
Sidestory: I signed up for a blogging workshop happening this weekend so I thought of going into this “writing pause” until I finish the workshop…mostly hoping to get more direction for this blog (aka our ‘hood ;-P) and to check if there are some areas I’ve been doing wrong (this pause was to not further the damage done, haha!)
Sidenote: Now, I am not (yet, maybe? hahaha!) a foodie or a food blogger here, so please bear with me if this recipe post is not as detailed to the gram and pinch and to the minute.
I learned this recipe from my sister Sarah, who is the real kitchen savvy among us 3 girls. She got it from my mom and my aunts. Yup, she’s the one who really got the world-known Kapampangan trait of being a whiz in the kitchen! She loves experimenting with different dishes and this pasta dish is just one of her many pasta experiments! Think of a marriage between an Italian oil-based pasta and Pinoy pancit gisado with lots of sahog!
So here it goes:
Veggie and Tuna Pasta ala Pansit Gisado
- Cooked pasta (around 200 grams would do for 3-4 servings, I guess); 1-2 canned tuna in oil or brine, drained (you may also use panfried cream dory as alternative or chunks of chicken breast); 1 can of mushrooms; cherry tomatoes; medley of veggies (carrots, beans, broccoli, cabbage, lettuce etc.,.); chopped black olives; chopped garlic (lots of it!); chopped fresh parsley; olive oil; salt and pepper to taste
- Drizzle a generous amount of olive oil in a pan, then add in the garlic. Make sure the garlic doesn’t get too cooked or burnt because you’d still want to have the garlicky taste.
- Add the drained tuna or alternative and cook for 2-3 minutes
- Add the veggies: start with the beans, then the rest, except the lettuce and parsley. Be sure not to overcook! Crunchy veggies is yummy!
- Toss in the pasta and mix. You may add some drizzle of olive oil again if it gets too dry
- Add black olives, salt and pepper
- Transfer to a serving bowl and top with chopped lettuce and parsley
Yup, that’s it. Easy peasy and very healthy! Go try it this weekend!