You may not have the luxury of being able to spend hours in the kitchen curating intricate dishes for dinner every night.
But it’s still totally possible to whip up something deliciously tasty in no time at all.
In less than half an hour you can make Jamie Oliver’s ‘Buddy tuna pasta’, a “super easy” dinner bursting with goodness and flavour from tomatoes, leeks and fresh chilli.
Jamie Oliver called this recipe a “delicious family meal that’s easy to put together and makes the most of store-cupboard heroes”. He suggested: “Double batch the sauce to stash in the freezer for future meals.”
This recipe serves two people but quantities can be amended depending on party size.
READ MORE: Best place to store potatoes to extend their lifespan is the spot people avoid
Ingredients
- One leek
- ½ a fresh chilli , optional
- One clove of garlic
- One x 400 g tin of quality plum tomatoes
- One x 80 g tin of tuna in spring water , from sustainable sources
- 130 g dried spaghetti
- Two sprigs of fresh basil
- Parmesan cheese (to serve)
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Method
- Halve, wash and thinly slice the white part of the leek. (To avoid food waste, set aside the green leafy part for making stock or soup). If you’re using chilli, halve, deseed and finely chop it. Peel and finely chop the garlic.
- Place a large non-stick frying pan on medium heat and add ½ a tablespoon of olive oil. Pop the chopped veggies in the pan and cook for five minutes, or until softened. Ensure you are stirring regularly.
- Break up the tomatoes (with a wooden spoon or clean hands), and add them to the pan. Quarter-fill the now empty tin with water, swirl it around to pick up the last bits of tomato and pour it into the pan as well.
- Drain the tuna and add it to the pan. To season, add a pinch of black pepper and a little pinch of sea salt. Bring to the boil, then turn the heat down and leave to simmer. Ensure you are stirring regularly.
- For the pasta, use a large pan of boiling salted water and cook according to packet instructions. Drain it, making sure you save a mugful of the starchy cooking water.
- Pour the cooked pasta into the sauce, plus a little of the reserved pasta water to help the sauce stick. Stir well over the heat.
- When cooked, use tongs to divide the pasta and plate up. To garnish, finely slice the basil leaves then scatter. Cheese lovers can then go with Parmesan cheese.
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