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  4. di bagay ang tuna at mushroom at pesto.

    gawin mo sa tuna marami white onions caramelize mo, lagay mo tuna, then italian parsley stalk wag curly mapait yun at earthy, basil stalk, chili freh or dried optional, optional cherry tonatoes, lemon zest pwede mo rin lagyan unti juice ingat lang baka umasim, lagyan mo rin pasta water, adjust lang asin sa tamang alat pwede rin unti patis. lagay mo yung parsley leaf at basil sa huli. yan na yung sauce. kunin mo semolina pasta tapos halfway cooking time ng pasta, halo mo sa sauce lagyan ng unti pasta water para di matuyuan habang tinatapos mo maluto yung pasta sa sauce. pag maalat pasta water mo hot water lagay mo. lagyan mo extra virgin olive oil sa dulo emulsify mo sa starchy water ng sauce para maging creamy.

    kung mushroom pasta yung fresh button mushroom pasta gamitin nyo wag yung delata wala lasa yun, extra virgin olive oil, garlic at parsley stalk, saute mo yun tapos lagyan mk unti pasta water yun, yan na yung sauce. sa pasta wide egg noodles dapat pwede frsh or dried. same process finish cooking the pasta on the sauce halfway cooking time and adjust with pasta water pag natutuyo. add extra virgin olive oil at the end parmiggiano reggiano after pasta cools down to 80 degrees.

    yung pesto di niluluto yun. on a mortar and pestle, dikdkin nyo yung garlic at coarse salt then add desired nuts (almonds, walnuts, cashew or kung may pine nuts kaso mahal) , dikdikin hanggang maging paste, unti unti dagdag sweet basil leaves (not the local basil which a bit minty like thai basil), add also extra virgin olive oil and grated parmigiano reggiano, adjust with evoo for paste like consistency add also parmiggiano to adjust saltiness and creaminess. the fats of the cheese and oil will emulsify and make it creamy. thats the sauce. cook pasta separately choosw short pasta madali hanapin penne lisce(shorter and smoother than rigate,), fusilli or farfale. dont throw pasta water. cool down the pasta water to around 80 degreea celsius before mixinf to sauce or else parmiggiano reggiano will become stringy like mozzarela ans wont become cream. add the mixture to pasta and dilute with pasta water until creamy. thats it.

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