There are three kinds of basil that I know of – sweet basil for pastas, Thai basil and holy basil. At home, we have Thai basil growing profusely in the garden. I like them in spicy dishes though I’ve used Thai basil in spring rolls. The aroma can be overpowering at times so I was a bit wary of using it in tomato-based pastas. But I just had to have my pasta fix one time and there was no sweet basil around, and decided to add Thai basil instead. Goodness, just pasta goodness! There’s a subtle difference between Thai basil and sweet basil with the tuna pasta but the Thai basil and tuna combination is the winner!

Got more pasta dishes up your sleeves? I’m hosting Presto Pasta Nights this week so you still have time to send me your posts. The email is ascientistinthekitchen AT gmail DOT com.

Tuna and Thai Basil Pasta

250 grams spaghetti pasta
1 can diced tomato
1 can tuna chunks in oil, drained and oil reserved
5 cloves garlic, chopped finely
1 medium size white onion, chopped coarsely
chili flakes, pepper and salt to taste
A handfull of Thai basil, shredded in half by hand

Cook pasta according to package directions. Saute garlic and onion in reserved oil. Add the tomatoes and simmer for a few minutes. Add the tuna and stir a few times to mix the tuna and sauce. Add the Thai basil and simmer for a minute. Season with chili flakes, salt and pepper. Add the pasta and mix well to coat the pasta with sauce. Remove from fire and serve.

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