Archive for January, 2010
Canned Tuna Recipes: Tuna Pasta
Posted on Jan 28, 2010 06:50:31 AM
Pasta with Tuna
Tuna pasta is the most common of the canned tuna recipes, and also the typical lunch of college students. After all, what’s quicker and cheaper that that? Drain the pasta, open the can of tuna, and it’s done, no need to add extra oil either, the one in the can will do, just don’t expect to be of the highest quality.
The only problem is, this is too simple to have any taste, but when you are a penniless student you hardly care. When you’re older though, with a job and more refined tastes (well, sort of), pasta with tuna needs to be more sophisticated, even for a lazy Saturday lunch. So here we go, just to remind us that we’re getting older and fussy about certain things.
For two people:
- 160-200g (5½ – 7 oz) short pasta (ie no spaghetti)
- a tin of 200-250g (7-9 oz) tuna in brine, drained
- ½ onion or 1 stick of leek, thinly chopped
- 3-4 tbsp olive oil
- a handful of olives
- 1 tbsp capers
- salt and pepper
- ½ tin tomato purée (passata di pomodoro) or plum tomatoes
Heat the olive oil in a frying pan, add the onion or the leek, let sauté for 10 minutes at medium heat. Add the tuna and the tomatoes and let it cook on a medium heat for 10-15 minutes.
Cook pasta according to the packet instructions (here is a little help on how to cook pasta), drain and keep some of the cooking water. Add the pasta to the frying pan, and mix it with the tuna sauce on a medium heat. Add a tbsp or two of cooking water if it’s too dry. Finish with the olives and capers, and you’re good to go: tuna pasta recipe for adults.
Back to the library now.