Penne Tuna Pasta

Have you tried the pouch tuna? I recently bought some to try because it was on sales and I seriously liked it. No draining required and it was so convenient. It was fairly expensive without the sales so stock up when it goes on sales. Friday noodle/pasta night again and of course I had to think of something to cook. Saw a packet of Penne pasta and pouches of tuna in my pantry and my sun-dried tomatoes in olive oil on my kitchen counter and thought it would make a good combo. I read that tomatoes, mushrooms and Parmesan cheese have naturally occurrence glutamate (amino acid) that said to produce the fifth taste called "umami" by Japanese. No wonder so many people loved to sprinkle Parmesan cheese on their pasta and pizza and love tomato based products and mushroom soup. Parmesan cheese especially has high level of glutamate, so I am wondering if you stay away from MSG (salt form of glutamate), do you stay away from Parmesan cheese too?




Ingredients:

1 (16 oz) Penne Rigate pasta
2 ( 5 oz) pouches premium light tuna in water
1/2 cup frozen corns
4 cloves of garlic, thinly sliced
6-8 sun-dried tomatoes in olive oil, chopped
1 stalk of scallion, chopped
Pinch of red pepper flakes (optional)
1/4 cup white wine
Salt, to taste
Pepper medley (or black pepper), to taste

Method:

1. Cook penne rigate as package direction, drain in cold water and set aside.

2. In a sautepan, heat up some olive oil. Add garlic, fry until fragrant. Add frozen corns, pinch of red pepper flakes and sun-dried tomatoes. Fry until mix well.

3. Add tuna, stir-well, white wine and mix in the cooked penne and scallion. Season with salt and pepper. Mix well and fry until hot. Serve.

I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Ruth herself, do go and check out her delicious round up on Friday, Nov 6th! Thanks!