Tuna Pasta with Malunggay

A while back, I wrote about malunggay. What I forgot to mention was that malunggay has such a neutral taste that you add it to almost anything. This is great when all you need if just some green to brighten your dish. This was exactly what I needed with my tuna pasta. It also one of the many ways one can add a bit more vegetable to your pasta.

Tuna Pasta with Malunggay

500g spaghetti, cooked according to package direction and drained

3 cloves of garlic, chopped

1 small red onion, chopped

1 180g can of tuna (in either vegetable oil or water), drained

1 cup heavy cream

50ml evaporated milk 

1 chicken bouillon cube (optional)

1/2 cup malunggay leaves

salt and pepper, to taste

In a saute pan, saute the garlic until golden brown then add the onion. Cook until the onion is translucent. Add the tuna and mix until the tuna has broken down into smaller pieces. Add the cream and the evaporated milk. You may add the bouillon cube at this point. If the sauce gets too thick, you may add some water. Add the malunggay leaves and bring to a gentle boil. Season with salt and pepper. Simmer for a few minutes before adding the pasta. Stir until the pasta is thoroughly coated with the sauce. Serve and enjoy.