The need for speed – Snacky Pasta

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
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

  • 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

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