Umami Pasta
Prep time
Cook time
Total time
Cherry tomatoes, mushrooms, tuna, basil, parmesan and pasta come together in this 30-minute dish to deliver a plate of sweet, salty, herby and umami.
Yield: Serves 2
  • 160 grams pasta (I used fusilli)
  • 1 tablespoon oil
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon chili flakes (optional)
  • 200 grams mushrooms, sliced
  • 1 can tuna in water/oil, drained (about 120-gram drained weight)
  • 400 grams cherry tomatoes
  • ½ cup fresh basil leaves, julienned (or 1 to 2 teaspoons dried)
  • ¼ cup grated Parmesan cheese, more for garnish
  • Freshly ground black pepper
  1. Bring a pot of water to boil. Season well with salt (1 teaspoon table salt to 1 litre of water) and add in the pasta.
  2. While the pasta is cooking, heat a large frying pan over medium heat. Add in the oil, garlic and chili flakes (if using) and sauté until garlic is fragrant. Add in the mushrooms and cook until mushrooms have shrunk in size. Add in the tuna (the tuna will break up as you squash and stir later on), cherry tomatoes and ¼ cup of pasta water.
  3. Bring the mixture to a boil then turn down the heat to a simmer. Squash half of the cherry tomatoes carefully.
  4. By now your pasta should be al-dente, drain the pasta (reserve another ¼ cup of pasta water) and add them into the pan with the basil leaves and cheese. Toss the pasta well, then season with black pepper and add more pasta water if needed. (Pasta should be salty enough that do not warrant additional salt, but add a little if needed.)
  5. Plate the pasta. Drizze a little extra virgin olive oil on top and sprinkle with more Parmesan cheese. Serve immediately.
Naggy Notes
- Inspired by Cariaan's (Oh, Sweet Basil)20 Minute Cherry Tomato and Basil Angel Hair Pasta
Recipe by Foodie Baker at