Description:
We are turning in a new leaf this year. Brandon and I are now taking a conscious effort to eat healthy in 2009 (except for the occasional indulgences) and so for my first recipe this year, here's a light yet very flavorful pasta that we had over dinner. The Spanish-style tuna gives it a little heat, and the shiitake mushrooms give it a nutty and fresh flavor.
Ingredients:
Half package fusilli pasta, cooked almost al dente (You can use any kind of pasta)
Extra-virgin olive oil
4 cloves garlic, minced
5 large fresh shiitake mushrooms, sliced
1 can Spanish-style Tuna (I like this better than the Hot and Spicy variant)
Dried basil leaves (Fresh is best)
Grated Quezo de Bola (A gift from last Christmas)
Directions:
In a large sauce pan, pour about 6 tbsps. olive oil and saute the minced garlic until flavorful but not brown. Add the sliced mushrooms. Add the tuna while continue cooking.
Add the cooked pasta, then the dried basil, and toss to combine thoroughly.
You may add more olive oil if the pasta appears a bit dry.
Season with salt and pepper. Off heat, toss in the quezo de bola.
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