Everybody needs a collection of easy recipes that can be prepared with minimal shopping and effort. One of my go-to recipes for days, when I need an almost instant dinner, is pasta with tuna. This recipe not only tastes nice, it can be thrown together in twenty minutes – if you have the tomato sauce ready. I always cook big pots of tomato sauce and freeze them for emergencies.
You can also use readymade tomato sauce for this dish. Just cut up some good tuna, heat it up with the tomato sauce, boil your pasta and voilà! Dinner is served.
Tuna delivers precious omega-3 fatty acids, but you should not eat tuna from a tin too often. All tinned foods contains bisphenol A (BPA). Experts still argue if small amounts of BPA are dangerous or not. I throw a dice here and state: Once in a while we can afford to eat tinned food.
Whenever I can, I buy organic produce but everything today is polluted. Our bodies have to cope with pollution. I would not recommend eating tins daily, but once in a while our bodies should be able to deal with them.
Wishing you happy cooking, always!
Kornelia Santoro with family
Pasta with Tuna
- 1 tin tuna in brine
- 1 can of Italian tomatoes or 2 packets tomato puree or 1 glass Italian tomatoes
- 1 bundle spring onions
- 3 cloves garlic
- 1 carrot
- 1 beetroot
- 1 stalk celery
- 5 tbsp extra virgin olive oil
- 1 packet Italian pasta (500 gm)
Clean and cut spring onions, crush garlic, grate carrot and beetroot and slice the celery. I chop all the vegetables in a blender, then place them into a pot and add the tomatoes.
Bring to a boil. Simmer for at least 15 minutes until the vegetables have softened. Season the sauce with salt and pepper according to taste. Open the tin and flake tuna. Mix it with the sauce.
For the pasta, bring a big pot with water to a boil.When the pasta water is boiling, add salt and pasta and cook the pasta as long as indicated on the packet. Drain the pasta, combine it with sauce and serve immediately.