Ooohh- so- Lalaine

For every pack of Italian spaghetti (regular-sized box of 500 grams), use the following:

2 cans of tuna or tuna flakes or approximately 1 cup (in oil or water, your preference)
2 cans of tomato sauce or around 2 cups (I did not say tomato paste)
1 box of grated Kraft cheddar cheese or 1 cup (225 grams- the same size as a bar of butter)
2 cans of Campbell’s cream of mushroom soup
1/2 cup of mushrooms, sliced
pepper to taste
salt to taste
dash of Italian seasoning

Procedure:

1. Make the sauce first.

Saute the following ingredients in a little oil (2 tbsps.): 1/2 head of garlic that has been macerated (or less garlic, if you prefer) and 1/2 an onion, diced. Saute until the onion looks quite transparent.

* Add the tuna then the sliced mushrooms.
* Add the tomato sauce and Campbell’s cream of mushroom soup. Add water to fill into 1 Campbell Soup can and add to the mixture.
* Then, add a little water inside the tomato sauce’s can (swish it around a bit so the rest of the tomato sauce mixture is mixed with the water). Add to the tuna mixture.
* Season the mixture according to taste. Make it slightly salty so that when the tuna mixture is mixed in with the cooked spaghetti noodles, it will taste just right.

2. Cook the noodles.

* Boil water in your Dutch Oven or huge cooking pot. Add some oil and salt.
* When the water boils, add the spaghetti noodles. If you like, halve the noodles.
* Cook until “al dente.”

3. It’s best to mix the sauce and noodles and arrange them on a serving platter like a pyrex dish.

4. Garnish with Queso de Bola or Magnolia or Kraft Cheddar Cheese.

Read more: http://pinoyfoodblog.com/recipes/tuna-spaghetti/#more-137#ixzz0okJdM5ZY

The origin of the “whore Spaghetti” was invented by one particular working girl. Another story is that it was the favorite recipe of the girls themselves. Yet another version of the putanesca recipe is that the name is only descriptive. Whatever the origin, the girls love flavors of Putanesca. I usually cook this pasta dish during birthdays or anniversary celebration. It’s so easy to cook.


8-12 cloves garlic
1 onion, chopped
8 tablespoons olive oil
1/2 cup capers
1/2 cup black olives
2 packs tomato paste (each pack is 150 grams)
1 cup water
6 whole tomatoes, stewed and chopped
Basil and Rosemary to taste

-2 cans anchovies in olive oil (no capers) , served separately – use flaked tuyo as substitute
-Parmesan Cheese to sprinkle
-Pasta noodles ( I used green fettuccini noodles for variety)

1. Heat olive oil.

2. Add garlic and onions.

3. Add chopped and cooked tomatoes.

4. Mix the tomato paste with 1 cup water and add to the mixture.

4. Add the capers, and olives.

5. Season with rosemary , thyme and basil.

6. Cook until you get the right consistency.