Pantry Tuna Pasta
I keep a tin of tuna and a tin of tomatoes in the cupboard at all times specifically so I can make this on the worst day of the week. It's done in the time it takes the pasta to cook. Italians will tell you not to put cheese on tuna pasta. I am not Italian, and I do whatever I want.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2 servings
- Cost/serving
- $1.95
Ingredients
- ·200 g penne or spaghetti pasta
- ·1 × 150 g can, drained canned tuna
- ·1 × 400 g can canned tomatoes
- ·3 cloves, minced garlic
- ·3 tbsp olive oil
- ·1/2 tsp chili flakes (optional)
- ·to taste salt
Method
- 1.Start a large pot of well-salted water and bring it to a boil. Cook the pasta to one minute under package time.
- 2.Meanwhile, warm the olive oil in a skillet over medium heat. Add the garlic and chili flakes. Cook 60 seconds.
- 3.Pour in the tomatoes and crush with a spoon. Add a pinch of salt and let simmer for 8 minutes.
- 4.Flake in the tuna with its oil. Stir gently to combine. Don't break it up too much.
- 5.Drain the pasta, reserving a splash of water. Add the pasta to the sauce with a tablespoon of pasta water and toss for a minute. Serve.
If you don't have…
- canned tuna: canned salmon, sardines, or even canned chickpeas for vegetarian
- chili flakes: a pinch of cayenne or a few twists of black pepper
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