Skip to main content

Pasta and Why I Love...

Yesterday, I had the chance to cook pasta for my relatives. I should say, it was the product of a *ahem* experiment I did, a day after I came from Puerto Galera. I did mention that we cooked Fetuccine Carbonara (thanks Kim) when we were there, and I got the confidence to actually try and cook pasta. I never really did so before because I didn't know how to cook the friggin noodles. Now that I know how to cook the noodles (thanks to Kim again), I can experiment all I want.

So here are the ingredients:

1 white onion, chopped
1 head garlic, chopped
2 kalamansi (or if you have small lemons, better)
4-6 tomatoes (depends on the size, all finely chopped)
4 cherry tomatoes (squished)*
3 green bell peppers (chopped)
1/2 kg Spaghetti noodles
100 ml Olive Oil (preferrably Extra Virigin)
2 cans tuna flakes in oil
a couple of spring onions (chopped)
(enough salt, pepper)
parsley (finely chopped)*
oregano leaves (dried)*
cheese (cheddar or parmaesan, grated)

Procedure:
PASTA
1. Cook pasta. details: read the label on the back of the commercially available pack of pasta. If you don't understand how to do that, then have someone else do it for you. If there's no one else available, email this to someone who can. :D

SAUCE (?)
I don't really know if you can call it a sauce, but anyway...
1. Heat oil (from canned tuna flakes and Olive Oil) in a large pan on high heat.
2. Add garlic, and stir fry until the garlic slightly changes color. Sounds ala pobre, but really is just a base for flavoring the oil...
3. Pour in onions, tomatoes, and bell peppers, and stir until the onions turn transparent, and the peppers start looking edible. 3-5 minutes under medium heat will do the trick. Pour in juice right after the ingredients, and stir constantly to ease the flavor into the oil.
4. Turn down to low heat, and add the tuna. Stir until the tuna gets heated just enough, and changes a little in color. Salt and pepper to taste.
5. Either top the pasta with everything, or serve on the side. Add cheese as desired, and garnish with parsley.

(serves 4-6)

* -- optional

Now that's an oil based pasta, made from scratch by moi. I'm trying out another recipe in the near future, but to friends who want to have them made for them, ingredients cost around 300 pesos, 75 pesos per person. If you order pasta THIS GOOD in a restaurant, you'd pay around 150 pesos for 1 serving. You can do this at home, and I would appreciate comments and suggestions (although praises would be nice too). :D

Please lemme know if anybody has problems doing this, and if you use this recipe anywhere, I would appreciate a postcard of where you're from or a picture of people actually enjoying the dish. :D

I call this Spaghetti in Tuna Pepper Oil or simply Pasta du Michel.

For orders, please just drop me a line at mikhailberis [at] gmail.com.

Comments

Popular posts from this blog

Appreciating Rizal...

Nope, this is not an academic post. More of a reflective and wrote-because-i-was-enlightened type post. Anyway, I just passed a paper on Rizal's notion of a nation according to Quibuyen (a local writer who devoted a book -- A Nation Aborted -- on his treatise on Rizal). Chapter 6 was an interesting read, and a definite eye opener. Rizal all of a sudden became interesting, especially to someone like me who could care less. It seems that most of what Rizal aims for and wrote about is still evident in today's Philippines as I see it. I wonder why I didn't get to appreciate Rizal and his work when I was still in high school -- might be the fault of the high school and the curriculum, or might be because I was still considerably immature then. I wasn't able to understand most of Rizal's writings though even if I got to reading them basically because they translated from Spanish to Filipino/Tagalog. I don't have problems with Tagalog, until you put it in writing. I

From FOMO to JOMO

Until very recently I believed that I needed to be on top of the latest news and happenings not only in my field (computer science and software engineering) but also in as many things as I can be on top of. This meant subscribing to all sorts of magazines, newsletters, YouTube channels, Twitch streamers, watching TV and live sport events, etc. — I was on top of a lot of the latest happenings, trends, news, interesting developments. I was having fun and I felt busy. What I did not feel was particularly effective nor productive. I felt like I was consuming so much information with the thought that it might be useful someday. When I was younger this wouldn’t have been an issue but I realised that ever since I’ve started taking stock of what I’ve been spending my time on, that a lot of it I’ve been spending just staying on top of things that I really didn’t need to be on top of. This article is about some of the realisations I’ve made in the course of exploring this issue of “FOMO” or

Futures and Options III: Economics, Journalism, or Computer Science

I realise it's been a year since my previous post on this blog, and I've found myself having very little time to do another "brain dump" on the subject of my early choices in life. With that in mind (and as I'll be traveling again soon) I get to think a little more and reflect on a few of the things that have happened. Much like the previous post, this one's set in high school -- where I was part of the swimming team, in a band, had been programming with Turbo Pascal, Java, and then C++ later on, and was about to make a choice that would literally change the course of my life. This one is about the choices I made, and the ones that were made for me. Note: This is part 3 of a series about my early choices in life which have gotten me to where I am today. I would greatly appreciate your feedback and thoughts, as well as for your reading through this series!