Before we begin cooking, let me tell you briefly what happened last Sunday.
I had the chance to portray one of my dream jobs — to be a cook show host, hah! Well, I didn’t exactly host a show. But I got the chance to prepare a sumptuous dish in front of a live audience during the Clara Ole‘s Share Eat! event in celebration of Joy of Eating at the Mercato Centrale in Bonifacio Global City, Taguig.
I wasn’t alone during my short cooking stint though. Renowned chef and food stylist Chef Eugene Raymundo was there with me who performed cooking demos using Clara Ole products, together with Appetite Magazine‘s Editor-in-Chief Nina Daza-Puyat who introduced Clara Ole to us.
Three scrumptious dishes were prepared and shared with the audience afterwards. With the help of Chef Eugene, I prepared Mango-Kani Roll Salad, which is a type of fresh Asian spring roll. Unfortunately, I didn’t have the chance to take a picture because I was on stage. I would probably try this recipe at home one of these days.
Lots of fabulous contest prizes and Clara Ole products were given away. And because I was able to take home huge bags of goodies from Clara Ole, I will use one of its products in today’s recipe — the Clara Ole Cheesy Pesto pasta sauce.
Pesto, as some of you may know, is a type of pasta sauce made from garlic, basil, olive oil, pine nuts, and cheese. I am a huge fan of pesto, and it’s one of my favorite pasta sauces. The problem is that, some ingredients, such as pine nuts, are hard to come by. It’s also tedious to prepare especially if you don’t have a food processor at home, albeit you can opt for the traditional method by using mortar & pestle to create that perfect pasty and aromatic consistency.
OR, you can save yourself from the hassle by using Clara Ole Cheesy Pesto! This is the real thing, guys. You can use this and actually brag to your friends that you made the pesto sauce from scratch and they wouldn’t know the difference. It’s not one of those powdered mix pesto sauces; this one is real pesto. Open the pouch and let the aroma of garlic and basil instantly fill the air in your kitchen as you say Mama mia! with a fake Italian accent.
I was actually supposed to do another recipe with Clara Ole Cheesy Pesto because I wanted to incorporate it with something Filipino, but there were no other ingredients that I could use at home aside from a can of tuna that I saw from the cupboard. Nevertheless, this is an equally mouthwatering meal.
Check out the recipe below:
Tuna Pesto Pasta Recipe
You will need:
- 250 grams penne pasta
- 6 cups water for boiling
- 3 tbsp rock salt
- 3 tbsp extra virgin olive oil
- 8 cloves garlic, crushed and minced
- 6 medium-sized ripe tomatoes
- 1 can tuna flakes in oil
- salt and pepper to taste
- 1 pack Clara Ole Cheesy Pesto
- 1 cup grated Parmesan cheese
How to prepare:
- Cook pasta using water and rock salt according to package direction.
- While cooking the pasta, blanch the tomatoes for one minute in the same boiling water. Remove the tomatoes. Peel off the skin, cut into cubes, and set aside.
- In a large skillet pan over medium to low heat, sauté garlic and tomatoes in olive oil. Add tuna. Season with salt and pepper. Cook for about 3 minutes while stirring occasionally.
- Turn the heat off and add the Clara Ole Cheesy Pesto sauce. Add the cooked pasta and mix thoroughly.
- Sprinkle some Parmesan cheese, and serve with garlic bread or crackers.