Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup pesto sauce
- 1/2 cup kesong puti (Filipino white cheese), crumbled
- 2 cans tuna in oil, drained
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese, grated (optional)
Special Equipment Needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-Step Instructions:
1. Cook spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Add drained tuna to the skillet and cook for 2-3 minutes until lightly browned.
4. Add pesto sauce to the skillet and stir until the tuna is coated with the sauce.
5. Add cooked spaghetti to the skillet and toss until the pasta is coated with the pesto sauce.
6. Add crumbled kesong puti to the skillet and toss gently until the cheese is evenly distributed.
7. Season with salt and pepper to taste.
8. Optional: sprinkle grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Total fat: 23g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 450mg
Total carbohydrates: 60g
Dietary fiber: 3g
Sugar: 2g
Protein: 25g
Substitutions for ingredients:
- Linguine or fettuccine can be used instead of spaghetti.
- Feta cheese or ricotta cheese can be used instead of kesong puti.
- Canned salmon or cooked chicken can be used instead of tuna.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use a different type of pesto sauce such as basil or sun-dried tomato.
- Add chopped fresh herbs such as basil or parsley for a pop of color.
Tips and Tricks:
- Be sure to drain the tuna well to avoid excess oil in the dish.
- Reserve some pasta water to add to the skillet if the sauce is too thick.
- Adjust the amount of pesto sauce to your liking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the pasta from drying out.
Presentation Ideas:
Serve on a large platter or in individual bowls.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Grilled vegetables
Troubleshooting Advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to the skillet.
- If the pasta is too saucy, add more cooked spaghetti to the skillet.
Food Safety Advice:
- Be sure to cook the pasta to the recommended cooking time to avoid undercooked pasta.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kesong puti is a type of Filipino cheese made from carabao's milk. It is a popular ingredient in many Filipino dishes.
Flavor Profiles:
This dish has a savory and slightly tangy flavor from the pesto sauce and tuna, with a creamy and slightly salty flavor from the kesong puti.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Philippine