Monday, November 02, 2009

Penne Tuna Pasta



Have you tried the pouch tuna? I recently bought some to try because it was on sales and I seriously liked it. No draining required and it was so convenient. It was fairly expensive without the sales so stock up when it goes on sales. Friday noodle/pasta night again and of course I had to think of something to cook. Saw a packet of Penne pasta and pouches of tuna in my pantry and my sun-dried tomatoes in olive oil on my kitchen counter and thought it would make a good combo. I read that tomatoes, mushrooms and Parmesan cheese have naturally occurrence glutamate (amino acid) that said to produce the fifth taste called "umami" by Japanese. No wonder so many people loved to sprinkle Parmesan cheese on their pasta and pizza and love tomato based products and mushroom soup. Parmesan cheese especially has high level of glutamate, so I am wondering if you stay away from MSG (salt form of glutamate), do you stay away from Parmesan cheese too?




Ingredients:


  • 1 (16 oz) Penne Rigate pasta
  • 2 ( 5 oz) pouches premium light tuna in water
  • 1/2 cup frozen corns
  • 4 cloves of garlic, thinly sliced
  • 6-8 sun-dried tomatoes in olive oil, chopped
  • 1 stalk of scallion, chopped
  • Pinch of red pepper flakes (optional)
  • 1/4 cup white wine
  • Salt, to taste
  • Pepper medley (or black pepper), to taste

Method:

1. Cook penne rigate as package direction, drain in cold water and set aside.


2. In a sautepan, heat up some olive oil. Add garlic, fry until fragrant. Add frozen corns, pinch of red pepper flakes and sun-dried tomatoes. Fry until mix well.


3. Add tuna, stir-well, white wine and mix in the cooked penne and scallion. Season with salt and pepper. Mix well and fry until hot. Serve.




I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Ruth herself, do go and check out her delicious round up on Friday, Nov 6th! Thanks!



14 comments:

Ruth Daniels said...

Thanks for sharing such a delicious, easy dinner for Presto Pasta Nights.

pigpigscorner said...

I love penne with pasta, I always use canned ones though.

tigerfish said...

I will not stay away from Parmesan cheese but MSG, yes.

Mochachocolata Rita said...

i havent tried...i will search if any is available here :)

and adding corn = brilliant idea!

ohhh your bowl and plate....so beautifullll

My Asian Kitchen said...

I must store tuna in water base at home..The best brand is still Bumble bee!! if I buy cheap brand hubby said it's taste like plastic!! haha!! he can eat tuna sandwich everyday!! I like Penne Tuna as salad too!! it's really tasty!!

Alice S Kay said...

Hi! Nice post. Gonna try this recipe. Quick and healthy, that's what i like. I cook chinese food at http://chinesehomechef/blogspot.com

Cheers, Alice

Dhanggit said...

Im drooling in front of my computer :-) heheh that penne and tuna is a match-made in heaven!! love it!

Sonia said...

Easy steps, but I bet it must taste really nice.

ICook4Fun said...

Hubby and I are a fan of tuna. Be it fresh or in can. mmmmmmmm I never knew that there were MSG in Parmesan cheese.

Bill Medifast said...

I have always been a big pasta fan, to the point I've ate it for the past 5 nights straight and I think this will be tomorrow nights dinner.

Tuna + penne noodles = delicious!

Thanks for sharing this. I can never seem to find a tuna recipe I overly enjoy, but this one will be given a go now too.

Bill M.

tracieMoo said...

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daphne said...

HOw easy this looks! YUMMY YUMMY!

The Food Hunter said...

sounds great

Joanne said...

Hmmm what an interesting fact about the parmesan cheese. I would have never thought that it had that effect but maybe that explains why I love it so much! Great pasta dish. Tuna is excellent, whether pouched, canned, fresh, or frozen.