We love eating sea food and pasta so it's only natural that we combine the two. It was quite easy to do so with the variety of canned tuna available in the Philippines that allows one to concoct variations of pasta al tonno. Mix it up with garlic, olives and some pepper and its ready to go. It doesn't spoil easily so you can have the leftovers placed in the refrigerator for another meal the following day. It's perfect for whatever meal during the day including breakfast and more so during Lenten Season when we try to minimize our intake of meat and poultry.
|Spaghetti with Spanish Style tuna chunks|
|Close-up of the plate in the previous photo looks a bit reddish or orange that it reminded me of another variation where we include sun dried tomatoes for the dish to seem like Bolognese|