Recipe #31: TUNA PESTO PASTA with Clara Olé

July 12th, 2011 § 28 comments

Tuna Pesto Pasta 2

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 meal in front of a live audience during Clara Ole‘s Share Eat! event in celebration of Joy of Eating at the Mercato Centrale in Bonifacio Global City, Taguig.

Clara Ole 3

Clara ole

Clara oleI 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.

Clara Ole

Chef Eugene Raymundo

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 generous 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 their products on today’s recipe — the Clara Ole Cheesy Pesto sauce.

Pesto, as some of you may know, is a type of pasta sauce whose main ingredients are garlic, basil, and olive oil, together with some nuts and cheese. I am a huge fan of pesto I will marry it anytime. It is one of my favorite pasta sauces, if not the most. The problem with it is that, it is tedious to prepare especially if you don’t have a food processor at home like me. Otherwise, you can use the traditional method of mortar and pestle to create that perfect pasty consistency.

Clara Ole

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. Very well, maybe next time. Nevertheless, this is an equally mouthwatering meal. Check out the recipe below:

Tuna Pesto Pasta

Tuna Pesto Pasta

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:

  1. Cook pasta using water and rock salt according to package direction.
  2. While cooking the pasta, blanch the tomatoes for one minute in the same boiling water. Remove the tomatoes and dip them in cold water to give them a "shock." This way, it would be easier to peel off their skin. Once cold, peel off the skin, cut into cubes, and set aside.
  3. In a large skillet pan over medium to low heat, sauté garlic in olive oil. Avoid browning the garlic. Add the tuna. Season with salt and pepper. Cook for about one minute.
  4. Add the Clara Ole Cheesy Pesto sauce and tomatoes. Add the cooked pasta and mix thoroughly. Cook for a few more minutes while stirring occasionally.
  5. Sprinkle some Parmesan cheese. Serve with garlic bread or crackers.

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