Chilly long nights and foggy mornings are over! It’s finally Spring time down here in southern hemisphere. I’m proud of myself that I survived my first winter in New Zealand, its not that bad as I thought it would be. For all you know I’ve been living in the hot tropical country of the Philippines for the past 25 years of my existence that’s why this is really a momentous experience for me. I’m certainly proud of myself that I still managed to take shower everyday despite of the freezing temperature.
When I was at Martha’s Backyard Shop in Panmure to buy a jar of cookie butter I noticed this black-shiny-humungous chilli pepper hanging at the corner labelled as “Ancho Poblano Chile” – distinctively Mexican as it sounds. Its dried and hard but still pliable.
I first thought to cook Mexican Adobo using this weird looking pepper but the fat kid in me is craving for a pasta dish. I came across SimplyRecipe and found this super easy oil based pasta recipe using Ancho Chile. I just did some modification on my take such as using tuna instead of shrimp, adding whole head of garlic and putting dried thyme for extra depth of flavour.
Well, I’m surprised that Ancho Chile has a very mild taste – its like a matrimonial unification of sweetness and spiciness both in aroma and flavour. The heat of this chili won’t even hurt you at all. I promise. Ancho Chile and Tuna Pasta
- 250 grams spaghetti or fettuccine
- 4 tbsp Extra virgin olive oil plus more for drizzling
- 1 Ancho chili, seeded, rinsed and cut into cubes
- 1 Head of garlic, minced
- 1 tbsp dried thyme
- 1 small can tuna Juice of
- 1 lemon Grated parmesan cheese
- Salt and pepper to taste
1. Put a large pot of salted water on to boil for the pasta. Once the water is boiling, add the pasta and cook until al dente.
2. Heat EVOO in a large skillet on medium heat. When oil is hot, sauté minced garlic. Cook until lightly browned, add the cubed Ancho chile and sauté for another minute until the oil flavour is infused.
3. Add the tuna, sauté for a couple minutes, stirring frequently then add lemon juice and thyme.