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My dearest friend, Bamba
All of us have friends whom we look to as gods or goddesses of the kitchen. I’m lucky to have several. But the person whose cooking my friends and I adore is Bamba. Too bad that she doesn’t cook as much as before anymore, but on special occasions, we the Bamba’s-cooking-crazy friends can still count on her culinary prowess.
Whenever there’s a birthday among Bamba’s friends, what everybody automatically looks for is her Spicy Tuna Spaghetti. And what do you know, the recipe’s right here! When I was living in Makati, I had to learn how to cook to avoid spending too much on restaurant fare, and my dearest friend sent me some of her idiot-proof recipes. When I first made her spaghetti for a cook-out, my friends in Makati couldn’t believe I’d only started to cook. They finished off every last noodle!
Spicy Tuna Spaghetti
So here it is: Spicy Tuna Spaghetti à la Bamba.
- Ingredients
- spaghetti fettuccine, 1/2kg
- spicy tuna chunks in vegetable oil, 2 cans (or, Spanish sardines)
- whole tomatoes in brine, 1 large can, peeled and halved
- cheese, 1/2 bar, grated
- garlic, 1 head (sometimes I use two!), chopped
- white onion, 1 bulb, chopped
- olive oil, 3 tbsp
- chilli powder, to taste
- salt & pepper, to taste
- dried basil, 2 leaves
- all-purpose cream, 1 tetra pack
- Cook the pasta as per package directions. Drain well.
- Sauté garlic & onions in olive oil.
- Add the tuna chunks (including some of the vegetable oil), tomatoes, grated cheese, chilli powder.
- Let it simmer until the cheese melts.
- Add basil, salt, pepper.
- After about a minute, add the pasta to the sauce, mix well, and cook for a few more minutes.
- Add cream, mix well, and let it simmer for a few minutes.
- Serve!
This recipe serves 4 to 5 people — depending on how hungry they are! 
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wow!!! mouth watering!! any restuarant that offers this? hehehw
Sorry, faust, this spag is only available when my friend Bamba feels like making it. But why don’t you try the recipe yourself?
Hi there Sir Blogie,
been reading your page, but just found another treasure. I must try cooking for my fiance, actually, I’ll be home soon for our civil wedding…I can’t wait to give this a try. I actually prefer using rosemarie erbs than basil, would this alter the taste you’ve gone crazy for? lol…
Hi Ms Elle! Thanks very much for reading my blog.
If you use rosemary, the taste will definitely change. If I’m not mistaken, rosemary goes better with meat rather than with fish.
ganun ba?
It’s just my fiance love rosemary. anyway, I’ll have a sample of basil w/o telling him, ‘m he’ll not notice it. lol… I’ve been spending a lot of time reading you blog these past few days, as I’m coming home soon. even growing up from davao, I have to admit, I’m not really familiar with these places in town. your blog helps a lot. first stop is actually Grub resto for their Dino’s Chops and Buff wings for dessert is the Homerun pie, and the chocolate kiss, 2nd would be Honey bear because of the pasta with beef, i don’t remember the name of it, and the of course the kare-kare. but pls do advice me which resto offers the most deli-delicious kare-kare, I grew up having kare-kare cooked by my mother on fiestas or bdays. so over the years, we arrived to perfection of it, too. so pls.. i would appreciate it very much if you’ll track me down to that resto.. lol…thanks again. you’re indeed a big help.
For kare-kare, I can think of a few places in Davao, and one of the best is Sagay Restaurant in Casa Leticia. Enjoy when you get here!
yummy…… thanks for the recipe sir blogie.. ill try this one for my friends..wish me luck hohohoho…
My pleasure, Emski! Good luck on the recipe.
Wow Blogie! I’ve been cooking spicy tuna pasta, I should try this recipe. Thanks for sharing!
My pleasure, Poyt! Have fun with it!!
Yay! I feel like cooking this one, healthy alternative to meat based spagetti,, tuna…
It sure is, Faust!
yummy. i love oil based & spicy pasta!
Me too! And sometimes I just eat plain spaghetti noodles in a little olive oil and garlic.
Hi I’m going to use this recipe tonight to cook for my gorgeous girlfriend who does a very very good job of cooking fine meals all other times.
I’m going to deviate slightly and use home grown chillies instead. Perhaps 1 cayenne and 1 chilly-willy (even hotter than cayenne) and perhaps a rokita (no heat but great taste when red)!
I will use fresh tomatoes too, as I don’t have any tinned.
Would you recommend any changes to the recipe to accommodate this?
Thanks for the recipe!