tiny tomatoes inspire tuna puttanesca

We came from Tagaytay recently and the caretaker gave me a few cherry tomatoes, the really small ones that they remind me of ‘aratiles.’

These tiny tomatoes inspired me to make pasta sauce. The other ingredients in our pantry and ref crisper, together with these tomatoes, lend themselves useful for a variant of puttanesca.

My hubby loved the pasta. He even commented that it was restaurant caliber. He was, of course, biased but his praise did make my heart stout.

Am sharing with you my Tuna Puttanesca recipe, the absence or presence of a few ingredients is due to what I have or don’t have in the kitchen at that time I cooked it.

Olive Oil
Garlic
Onions
Tuna flakes
Chicken cube
Green bell pepper
Cherry tomatoes
Black olives
Spaghetti
Ground basil
Ground oregano
Spaghetti Sauce (Italian style)
Salt and pepper to taste

Cook spaghetti based on package cooking instructions.

Saute chopped onions and minced garlic in olive oil. Add tuna flakes and chicken cube. When cube is fully melted, add the spaghetti sauce. Simmer. Then add bell pepper, black olives and cherry tomatoes. Season with ground basil, oregano, and pepper. If the cube is not enough to salt the sauce, add salt to taste. Simmer 5 to 10 minutes.

Add the cooked spaghetti into the sauce.

A sprinkle of parmesan would have been nice but that was one ingredient missing from the cupboards.