tuna + herb pasta

Firstly, this is not a foray into food blogging…think of it more like a friend handing you a quick and easy recipe to make when inspiration and interest is waning. If your meal repertoire is anything like mine, you might need a break from the monotony of it all. I’ve found that in the past year or so I’ve been making the same meals – week in, week out – simply because I know they’ll get eaten (and more often than not, there’s usually one person who turns their nose up).

Tuna + Herb Pasta has been a mainstay in our household for a good few years since I found something similar in Tess Kiros’ book Apples for Jam. It’s affordable, uses basic ingredients, can be made in about 20 minutes and, most importantly, it’s delicious. I make it once a week and it’s gobbled up for dinner and usually re-heated for lunch the next day (I send it for school lunch in a funtainer thermos – we own two of them and they are fabulous!). It also makes a lovely salad come summertime.

If you want to bulk the meal up a bit, serve with blanched broccolini + beans, a big salad and a few chunks of sourdough…then imagine you’re eating it on a banquet table in a Tuscan villa.

Tuna + Herb Pasta
these measurements are by no means accurate, trust your instinct with this one…
 
a few glugs of olive oil
a few stalks of celery – thinly sliced
two cloves of garlic
a small-medium zucchini – finely grated
185g tin of Sirena tuna in olive oil
400g tinned tomatoes
generous handful of society garlic, flat-leaf parsley + chives* – chopped
pasta of your choice (penne or spirals work well)
salt + pepper
Add a few glugs of olive oil to your pot and heat to medium.
Crush the garlic, thinly slice the celery, finely grate the zucchini and add to the pot. Stir for 10 minutes or so and then add tinned tomatoes. Bring to a gentle simmer before adding tuna, chopped herbs and salt + pepper. Your pasta sauce is basically done….simmer it for about 20 minutes.
Add your pasta to boiling water and cook for about 8 minutes. Drain (but leave a little bit of water in as it helps the sauce to ‘stick’ to the pasta – Jamie Oliver taught me that). Stir the pasta through the tuna sauce.
Serve and enjoy.
*these three herbs are incredibly easy to grow and seem to thrive regardless of your level of green thumb. Yes, you need them in your garden…
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Showing 3 comments
  • Reply

    Thanks for the inspiration honey! Dinner is sorted for tonight. Wishing you a lovely weekend xxx

  • katiecrackernuts
    Reply

    Easy post-work/commute meals are our go-to. Poh Ling Yeow has an easy peasy tuna and herb rice dish we make all the time and it is just as it sounds, herbs – loads of them – and tuna and rice. So simple but so yum.

  • Chaucee
    Reply

    Mm that looks delicous!

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