Friday Food: Esme’s Quick Tuna Pasta

Just recently I have been the kind of busy that I haven’t been in a long while. Like flat out busy, need-a-hair-cut-but-can’t-fit-it-in busy, turning a blind eye to the house being completely disgusting busy… and one of the first things that go when I’m so busy is decent food. I buy stir fries of pre-chopped vegetables if it’s a good day and something infinitely worse on a bad one. It’s easy to forget that quick food does not have to be junk food. Delicious and nutritious (oh yes, I did just say that,) meals can also be quick.

So if any of you are feeling similarly time poor, rejoice for Esme’s submission, something I used to cook and will now be putting firmly back into my repertoire.

This is a recipe that I made up one hungry Saturday afternoon a few years ago. It is now our ‘go to’ weekend lunch because it’s really tasty, quick and uses ingredients you probably already have. Enjoy!

Image Credit

Ingredients (Serves 2)
150g Spaghetti (we always eat wholemeal pasta because we like the taste, but it’s up to you)
12 – 20 cherry tomatoes
2 chopped cloves of garlic
1 tin of tuna
A little normal olive oil
Fresh basil leaves, if you have some
Good extra-virgin olive oil
Parmesan for grating
Salt and pepper


  • Boil a large pan of water, adding plenty of salt. When the water’s on a steady boil, add your spaghetti.
  • Heat some normal olive oil in a saucepan (we use our Le Creuset shallow pan) and when it’s hot, add your cherry tomatoes.
  • Allow the tomatoes to fry for a few minutes. Some of them will split from the heat and some with char a bit – this is good! Squash some of them with a wooden spoon.
  • Add the garlic when the tomatoes are pretty much done so that it doesn’t burn.
  • Your spaghetti should now be done. Drain it and cover it with the good olive oil so that it doesn’t stick together.
  • Add your tuna to the pan with the tomatoes. Also add the basil at this stage, if you have it. Season with salt and pepper and heat it through. The tuna doesn’t need to cook, it’s just nice if it’s broken up and all mixed in with the tomatoes.
  • Now stir in your spaghetti and serve straight onto plates.
  • Liberally sprinkle with parmesan, a drizzle of good olive oil, a few more basil leaves and a grating of black pepper.
I have a feeling this is going to be a popular one… I know I’m always looking for quick easy midweek recipes. Stock up on tuna before Findettes clear the shelves! 😉
PS. Read more from Esme here (including her brilliant Kitchen gadget guides.)



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