Using Jamie Oliver’s 30 minutes cookbook has inspired me to make sauces for pasta myself. He opened my eyes to the kind of things I could do with my humble food processor. Having a jar of grilled capsicum on hand, I thought it would be pretty cool to blitz everything up and use it as a sauce base.
Further, my hubby bought 15 cans of tuna. Seriously. 15 cans. They were on sale, and it’s the kind we like (John West) so he decided to purchase it for “rainy days”. Now I like a good tuna sandwich and perhaps a tuna potato cake one day but 15 jars? woah!
So I used it in this pasta as well.
I made this with little intention to blog it, but when I did a taste test, I thought it turned out pretty well. A pasta sauce that is not tomato based or cream based! Pretty cool hey.
Roasted Capsicum Garlic Pesto Spaghetti (serves 4)
500 grams of spaghetti cooked in boiling salted water
3 cans of chili tuna
1 chopped yellow capsicum
1 cup of corn
1 cup of peas
To be blitzed
250 grams of roasted capsicum (You can roast it yourself but I got mine from a jar)
1 tablespoon of garlic
around 80 grams of basil leaves
1 tablespoon of olive oil
3 chili padi chopped
Blitz everything up. Heat pan and blitzed ingredients. Saute all veges first. Toss through tuna for around 5 minutes. Toss pasta though. Serve with some cheese if desired.