OK. This one’s just as fast as Salmon Reykjavik, though less partyish – more your quick lunch/supper affair. It started out as a student dish, the only ingredients being pasta, ketchup and soy sauce. Thankfully, it’s come on a bit since then, though as a result, the washing-up’s more onerous…
Snacky Pasta
Serves 4
Cooking/preparation time – 15 minutes
Ingredients
1 x 200g tin of tuna, drained (for vegetarian version replace with extra cheese or chopped Quorn chicken or ham slices)
3 tablespoonsful of frozen green beans or peas
2 tablespoonsful of frozen sweetcorn
250g cherry tomatoes, halved
A handful of green olives, sliced
1 tablespoonful of pesto
100g diced cheddar cheese (low-fat version works fine), mozzarella (low-fat or standard) also works well
440g pasta
3 tablespoonsful of frozen green beans or peas
2 tablespoonsful of frozen sweetcorn
250g cherry tomatoes, halved
A handful of green olives, sliced
1 tablespoonful of pesto
100g diced cheddar cheese (low-fat version works fine), mozzarella (low-fat or standard) also works well
440g pasta
Method
- Boil a kettleful of water and pour into a saucepan
- Bring back to the boil over a medium heat
- Add the pasta to the boiling water
- Whilst the pasta is cooking, open the tuna can, and chop the tomatoes, olives and cheese
- Around five minutes in, add the frozen vegetables and bring back to the boil
- Once the pasta is cooked, according to taste/packet time, drain it and the vegetables, and return the pan to sit over a low heat
- Stirring constantly, add the pesto, tuna, tomatoes, olives and cheese, allowing the extra ingredients to warm through and the cheese to melt
Serve with green salad
Clare Chase 