Creamy Tuna Spaghetti and Roasted Rosemary Chicken

I first started loving authentic pasta dishes when I started going out with my ex who is an Italian. It was not an instant appreciation of his food and culture but then, day by day, his food became my food of choice. There is a saying that there are two things you can't take away from a person: his language and his food. Either way, both influences others greatly. Through the years of him cooking for me during weekends, I have learned tasting, preparing, cooking and criticizing his food and others' as well. I've also learned cooking some dishes that is toned down to Filipino taste and this particular dish is one of them.

CREAMY TUNA SPAGHETTI

Ingredients:

1 kilo spaghetti (you may also alter to linguine, a flat spaghetti)
2 big cans (420g each) of tuna flakes in oil
1/4 kilo of bacon (optional)
1 can of button mushrooms, sliced (optional)
2 cans of all-purpose cream
whole basil
Italian seasoning
minced garlic
minced onion
olive oil
salt to taste
ground black pepper
ground parmesan cheese

How to:

Boil the pasta according to package direction. To make the pasta more tasty, put half of the stock (or juice) of the tuna flakes while you're boiling the pasta. While you're waiting your pasta to be al dente, fry the bacon bits until the it's golden brown and crispy or until the fat gets out. Set aside. Saute, in a heated pan, the minced garlic and onion in a small amount of olive oil. Add the mushroom and the tuna flakes. Let it sit on fire for a few minutes. Then add half of the tuna stock and bring to boil. Season with salt and ground black pepper. Also dash some basil and Italian seasoning for some aroma. Add the all-purpose cream and let it simmer until the sauce is creamy. Put the creamy sauce on top of the pasta, sprinkle some parmesan cheese and bacon bits. You may also dash some more of the basil and Italian seasoning if you desire.

ROSEMARY CHICKEN

Ingredients:

1 whole chicken, cut into pieces
soy sauce
salt
ground black pepper
rosemary leaves
minced garlic
minced onion
calamansi juice

HOW TO:

Rub the salt, ground black pepper, minced garlic and onion and rosemary leaves onto the chicken. Add some soy sauce and calamansi juice. Set aside for at least 30 minutes before broiling. For better results, you may marinate overnight before broiling. Serve with your favorite pasta dish or mashed potato.

There you go, guys. I hope you like it! Dig in!

Love,

Bella Donna