What to do when you’re hungry and you find out that you only have a can of tuna in your pantry? You make Tuna Pasta baby!
9 oz dried spaghetti
2 tbsp olive oil
1 small onion, chopped
2 romano tomatoes, diced
1 tsp capers
180 g canned tuna, drained (I used Century Tuna Hot & Spicy)
Parmesan cheese (optional)
- Heat the pan and add oil. Sauté garlic, onion, tomatoes and capers.
- Reduce the heat and add the drained can of tuna. Stir and set aside.
- Cook the pasta according to packet instructions.
Drizzle with parmesan cheese and serve! ♥
The disadvantage of being with a vegetarian is at some point in your life, you will feel like you’re running out of something good to cook and you’ll find yourself converting all your favourite non-veg recipes to vegetarian!
1 block extra firm tofu
1 can chopped tomatoes
1 or half a jar of sliced black olives
2-3 tbsp. capers
2 tbsp. Olive oil
3 large minced garlic
1 small chopped onion
1-2 chopped red chilis
1 tsp. dried oregano
- Sauté garlic, onion, capers and olives for 3 minutes.
- Add the tofu, stir and let it cook until lightly browned.
- In a medium-low heat, put in the tomatoes, oregano and chilis and let it simmer uncovered for 8-10 minutes, stirring occasionally.
- Adjust the taste to your liking by seasoning it with salt and pepper.
This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.
2 cloves garlic
1 red onion
2 fresh red chilis
5 oz sun dried tomatoes (in a jar)
1 can chopped tomatoes
1 small bunch fresh basil (I did not have this)
7 oz tortiglioni
4 tbsp capers (I love capers!)
1 tsp dried oregano
4 oz feta cheese
Black pepper (freshly ground)
- Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
- Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
- Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
- Heat a large pan over a medium heat and add a splash of olive oil.
- Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
- Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
- Remove from the heat, season lightly with salt and pepper and cover with a lid.
- When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
- Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
- Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
- Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!
Just imagine there are basil leaves on top of it. ♥