Tuna aglio e olio: Easy to cook pasta for lent
I used to wake up at 4am to cook my daughter’s baon. At first, we did rice meals. When I noticed that she never touched the rice, I changed it up.
I loved waking up at 4 in the morning and snipping off a pandan leaf for the rice. But then, at 4 in the morning, I sometimes burned the rice or it’s not cooked through. Hey, it’s 4 in the morning and I have to prep her breakfast too.
When I started preparing pasta for her baon, things changed. For one, I don’t burn it and for another, I now use a timer. Timers don’t work for rice but it does for pasta. She also didn’t tolerate meat back then. Tuna aglio e olio was the easiest to make. Here’s the recipe.
1 can tuna
1 head garlic, minced (you can use more if you like.)
Salt and pepper
Heat enough olive oil to cover the bottom of a pan. Add the minced garlic and do not brown. Add the tuna and stir. Mix the cooked pasta in. Sprinkle with salt, pepper, and the chili flakes and it’s done.