This is something that I discovered after rummaging through cupboards for a quick but filling lunch! (And if you’re tired of tikoy since it’s Chinese New Year.)
Cook 100 grams spaghetti noodles according to package directions. If you only have one burner, you may cook the pasta first. Drain and set aside. Be sure that you’re cooking the sauce immediately after so that the pasta won’t stick.
For some pointers to boiling your pasta al dente, visit this link to LifeSpy.
In a saucepan, heat 2-3 tablespoons extra virgin olive oil or whatever cooking oil you have available. Sautee 1 clove of garlic, roughly chopped. Do not fry the garlic into a crisp. This makes the sauce bitter!
Add 1 medium-sized onion, chopped. I prefer to use the white variety because it’s milder and sweeter. When the onions become translucent, add 2 medium-sized tomatoes, diced. Cook until tomatoes are tender. You may also add chopped canned mushrooms and/or 1 medium-sized red bell pepper at this point.
Open one small can of your favorite tuna. Mine is the hot and spicy variety. Drain, and add the tuna flakes into the pan. Cook a bit. Season with salt, pepper, and 1/4 teaspoon of dried basil leaves. Top with your choice of grated cheese.
You may add the pasta and serve as is. If you prefer, before adding the pasta, finish the sauce by pouring in 1 cup of tomato sauce. I usually reserve a cup of the pasta water (the water I used in cooking the pasta), and dissolve 1/2 cup of tomato paste into it as tomato sauce substitute.
Remember, some of the add-ons are not required. Be creative and add whatever you want! Enjoy!