Tuna Spaghetti

It’s time to ring the changes with all that pasta and our store cupboard ingredients!

Whether the kids are having a home-school meltdown and need a quick lunch, or you are desperate to get some gardening done while the weather lasts, may I offer you our favourite recipe, so simple and yet from that wonderful classic of Italian cooking, The Silver Spoon (with a few adaptations).

Ingredients

Spaghetti or any Pasta of choice

Olive oil

Tins of tuna (in olive oil or spring water is best but any will do)

One clove of garlic

Tomato puree

Water

Salt

That’s it!


Method

Fry a whole clove of peeled garlic in two tablespoons of olive oil until it just starts to turn brown – remove (can eat later or crush and add later if you like)
Add a tin of tuna (drained, if in brine or spring water – careful hot oil may spit)
Add three tablespoons of tomato puree and three tablespoons of water
Cook on low heat for around 10-15 minutes

Meanwhile, cook the spaghetti (or any other pasta of your choice) as directed, remember to use plenty of water and a little salt
Drain pasta and serve with the tomato-tuna sauce!
You can add a few olives too, if you like them

Enjoy!

Lots of other pasta ideas on the BBC Good Food website here


If you want a change from pasta, the following tuna salad is super quick and easy as well as surprisingly tasty!


Tuna chickpea salad

Ingredients

One tin chickpeas, drained

One tin of tuna, drained

6 tablespoons of olive oil

2 tablespoons of wine or cider vinegar

Salt and pepper to season


Method

Mix the chickpeas and tuna together
In a separate bowl whisk the oil and vinegar together
Pour this oil and vinegar dressing over the chickpeas and tuna, mix well, season with salt and pepper.
Enjoy – simple and satisfying.


The Silver Spoon cookbook can be purchased here