Random Recipe #1: Pipe Rigate with tuna, tomato and garlic

This is a start to what I will be calling my ‘random recipes’. A random recipe is basically something thrown together using ingredients I find from raiding the kitchen whenever I’m really hungry. Although, these recipes don’t always turn out good, making them is always fun and great practice in the kitchen. Today I’m putting up something I made the other day when I found a few extra cans of tuna and lots of pipe rigate. Throw in some tomatoes and good flavours and there you have it: Tuna pipe rigate! It’s not a typical pasta dish but if you’re a fan of seafood and pasta, try it out, you might actually like it. I’ve added a white sauce to balance out the tuna and tomato taste and to make the dish slightly creamy. You can serve the sauce on the side, or pour it over the pasta right before serving.

Ingredients:
Cooking oil
1 large onion, finely chopped
2-3 cloves of garlic, minced
1 chicken stock cube
2 cans of tuna

3 tomatoes
1 capsicum
3 green chillies
1 tbsp oyster sauce

300 g pasta, boiled with 1 tsp of salt
black pepper
salt

White Sauce Ingredients:
2 tbsp butter
1 tbsp flour
1 cup milk
salt and pepper
cheese (cheddar or mozzarella)

To make the pasta sauce:
1. Chop up the onion and dice the garlic cloves finely. Cut tomatoes, capsicum and chillies into small pieces or put them in a blender and puree till almost smooth, adding some water as necessary to make the puree. If you choose to add only chopped vegetables, you may need add water to the pan (about half to one cup) to get the texture of the sauce.
2. Pour some oil into a pan and stir fry onion and garlic for a few minutes on high heat. Add the chicken stock and cook for another minute. Add the chunks of tuna into the pan and stir fry for about 5 minutes. Add the oyster sauce and continue stir frying.
3. When the contents of the pan are almost drying out, add the remaining chopped vegetables or the pureed vegetables. Cook everything for a few minutes on high heat, until the contents start to boil. After that turn down the heat, and allow to simmer for 10-15 minutes. Season with salt and pepper, add more chillies if needed.

White Sauce:
1. Melt the butter in a stainless steel pan and add the flour. Stir continuously with a spoon or metal whisk to prevent the flour from burning.
2. Add the milk and turn up the heat, making sure to keep stirring to prevent burnt milk from sticking to the bottom of the pan. When the milk starts to boil, lower the heat and simmer until the sauce thickens. Add salt and pepper to taste, and some cheese if you want.

Serve as you please. I prefer mixing the cooked pasta with the pasta sauce in the pan and when its ready to serve, just pour white sauce on top and sprinkle with extra pepper. You can also serve pasta, and both sauces in separate dishes so that people can mix and match whichever they prefer. Try it out and have fun!

White sauce poured on top:

This is what it looks like with everything mixed together and extra cheese added.

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3 thoughts on “Random Recipe #1: Pipe Rigate with tuna, tomato and garlic

  1. yummy yummy so sinful while fasting i know ..yay this one has got chilly and that sauce looks oh so luscious…what type of cheese exactly please do specify

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