Tuna Pasta, almost the same as I cook at home
Ingredients,
- Tin of Tuna in oil
- Tin of Chopped Tomatoes (at home I'd use plum tomatoes 'blitzed in the blender)
- Dried Pasta (generally Spirals but Shells/Penne will do)
- Couple of cloves of Garlic finely chopped (I wouldn't bother taking my Garlic press that I use at home)
- Dried Basil (I take a little in a small 'zip-lock' bag)
- Salt and Black Pepper
Method
Bring the (larger) pan of water to the boil, add Salt and Pasta plus a little of the oil from the Tuna. Return to the boil for a couple of minutes then set aside with a lid on (I plonk the pan on Newspaper to insulate it from 'ground chill')
In the smaller pan heat the rest of the oil from the Tuna and gently fry the Garlic (that you finely chopped whilst waiting for the Pasta to boil) then add the Chopped Tomatoes, bring to the boil and simmer for 5 minutes then add the Tuna and stir whilst that returns to the boil then stir in some Basil. Remove from heat and put the pan of Pasta back on the heat, check cooking of Pasta (It should be 'Al dente' by now) then put the lid back on and drain the pasta then take the lid off and allow to steam a bit before pouring the Sauce over.
Pour another glass of Red (I've drank the 1st one whilst cooking) and enjoy.
This is normally enough for 2 but if solo you can keep the other half and scoff it cold the next day. It's just as nice but I wouldn't try re-heating it (it'll burn/stick to the pan really easily)