One of My Pasta Recipes: Farfalle Pasta with Fresh Tuna Herb Cream

I just cooked some pasta for me and my little daughter a few minutes ago.  Whipped the recipe for the sauce just today, and I have to say, it tastes wonderful and would love to share this with all of you.

Farfalle pasta is known as the more popular “bow-tie” pasta.  They actually look more butterfly-shaped, and look enticing especially for kids who love pasta, just like my Drian.

It brings me joy that I can come up with something yummy and nutritious that can suit my daughter’s discriminating taste (and my husband’s! He’ll try this when he gets home later).

What You’ll Need:

500 grams farfalle pasta

4-5 large strips of fresh tuna

1 can cream of mushroom soup (l love Campbell’s)

1 cup water

1/2 cup milk

1 beef bouillion cube

3 tablespoons butter

Olive oil (for cooking the noodles, and some also for the sauce)

1/3 cup bacon shreds (bits and pieces)

1 whole onion, diced

3-4 pieces of garlic, minced

1 tomato, chopped

sprigs of parsley

fresh basil

parmesan cheese

1 egg yolk

What To Do:

For your farfalle noodles, cook according to package directions.  It would always be good to cook them al dente, but for me, I make it a little bit softer so that my daughter can chew it easily.

For the sauce:  Melt butter in a saucepan that’s on medium heat.  Saute onions first, then garlic and tomatoes.  Add some olive oil to the butter. Add bacon shreds and fry until crispy.  Add the fresh tuna sliced into chunks.  Throw in the chopped basil and parsley.  Pour in the cream of mushroom soup, water, and milk, and the bouillion cube, and egg yolk. Let the mixture boil for a bit, then add the parmesan cheese.

When the noodles are ready, you can pour them into the mixture and allow to boil under low heat.  Add some of the pasta water until you reach the desired consistency for the sauce.  I like the sauce not to be too thick, so I add the pasta water.

Serve hot, with more parmesan cheese on top.

I’m not a nutritionist or dietician, but I do know the basic nutritive values of certain ingredients…I’m glad that with this simple pasta dish, my daughter will get her fill of carbohydrates (from the pasta), protein (from the bacon and tuna), dairy (cream of mushroom, milk), vitamin K, vitamin A, beta carotene, vitamin C, iron and folate (all of that is in parsley!), vitamins A and C and  elements like potassium, magnesium and iron, and also substances like phosphorous and calcium (that’s in the fresh basil!).  There’s also vitamin A, D, E, and K, as well as iron and calcium and phosphorus in the egg yolk.

Enjoy!

(Photo Credits: http://www.google.com.ph/imgres?imgurl=http://www.recipetips.com/images/glossary/p/pasta_farfalle.jpg&imgrefurl=http://www.recipetips.com/glossary-term/t–35136/farfalle-pasta.asp&usg=__E5WYLFb2YWLwvArt7ad6GtW9B1o=&h=167&w=252&sz=6&hl=tl&start=0&tbnid=lV8t7ru2R7xFuM:&tbnh=133&tbnw=201&prev=/images%3Fq%3Dfarfalle%2Bpasta%26hl%3Dtl%26sa%3DG%26biw%3D1024%26bih%3D656%26gbv%3D2%26tbs%3Disch:10%2C107&itbs=1&iact=rc&dur=32&ei=erJoTK_NMZLGsAOKu9ClDQ&oei=O7JoTP25NpHAsAO2h4XmBQ&esq=13&page=1&ndsp=12&ved=1t:429,r:10,s:0&tx=144&ty=27&biw=1024&bih=656)