One of the most basic pasta sauces is the aglio e olio which literally means “garlic and oil.” It may sound so simple but this pasta sauce is packed full of flavors. Though it may not be so recognizable, the recipe below has its roots coming from the traditional Italian classic, with oil and garlic as its basic ingredients. We put our own spin to it by introducing different ingredients producing a pasta dish that has well-rounded flavors. We added tuna for its brininess, mushrooms for its umami flavor, and corn to help balance out the dish with a touch of sweetness.
MUSHROOM AND TUNA PASTA
Makes 2 servings
¼ cup Doña Elena Pure Olive Oil
6 cloves Garlic, finely minced
1 (198g) can Jolly Pieces and Stems, drained and sliced
1 cup Jolly Whole Kernel Corn
1 can Doña Elena Tuna Chunks in Tuna Oil, drained and flaked
½ cup Grated Parmesan cheese, plus more for garnish
200g Doña Elena Al Dente Spaghetti, cooked according to package instructions
Bunch of basil,
Salt and pepper, to season
1. In a pan over medium heat, sauté garlic, Jolly Pieces and Stems, Jolly Whole Kernel Corn for about 1-2 minutes.
2. Add the flaked Doña Elena Tuna Chunks and grated Parmesan cheese then cook for another 1-2 minutes.
3. Toss in cooked Doña Elena Al Dente Spaghetti and basil. Season with salt and pepper. Mix well.
4. Remove from heat and transfer to serving plates. Top with more grated Parmesan cheese and basil. Serve with freshly-toasted garlic bread.