Marmite Pasta ver.1 2017
The heat is excruciating to the point of being unbearable. But when one’s gotta eat, one’s gotta eat. There is of course the easy way out of running downstairs to the nearby coffeeshop to “tapao” but I seriously don’t wanna move an inch out in the sun. A few ingredients from the pantry and less than 30 min later, I have a quick and easy meal and for today its gonna be marmite pasta!
Marmite is something which most of us are acquainted and perhaps even fondly remember. The customarily way of eating marmite in this part of the world seems to be with just plain porridge! But of course the versatility this flavourful condiment extends much further than just to go with “chok”. Packed with so much nucleotides and glutamates, it is potentially a source of flavours and even aromas for a quick pasta meal.
I’d chosen to use canned tuna and ebi sakura because they are so rich in umami flavours which compliment the marmite beautifully. Be sure to toaste the ebi sakura slightly in an oven or over a dry wok to release more flavours within! Give everything a good toss and we are all ready to dig in…
Marmite Pasta ver.1 2017 (serves a hungry one but feel free to multiply the portions)
1 person portion of pasta
150g canned tuna in oil (drained and discard soaking oil)
1 tsp Marmite
2 tbsp Japanese mayonnaise
1/2 tsp sugar
2 tbsp shallot oil
1 tbsp fried shallots
1 tbsp toasted ebi sakura
Water for cooking pasta
Sprinkling of chopped chives or spring onion
Cook pasta as per instructions on packaging.
While the pasta is cooking, prepare the tuna-marmite dressing.
Place canned tuna flakes in a food processor and add marmite, mayonnaise ,sugar, 1 tbsp of shallot oil and 2 tbsp of boiling water from cooking pasta.
Pulse the food processor so that it blitz the canned tuna coarsely and incorporates all the ingredients in a well homogenised manner.
When the pasta is cooked to al dente, drain and transfer to a mixing bowl and toss with 1 tbsp shallot oil to prevent the strands from sticking together.
Pour in the marmite-tuna dressing and toss well to coat the strands
Plate and garnish with fried shallots, toasted ebi sakura and chopped chives or spring onion.