Tuna pasta should always be with spirals. Large spirals. I thought I had spirals, then when I got home I only had penne. Reasonable substitute but not quite the same.
I suppose if you can't get spirals you could try it with shells. (or penne was still delicious).
We used to make this as kids with just onion, tuna, tomato, oregano. We would always stir in a glob of philly cream cheese to cream it up at the last minute. I have fancied this up a touch.. but it still has the delicious honesty and simplicity of always. I had bought some spinach to chuck in to "health" it up - but decided against it because I didn't want to add too many flavours. You could add peas if you want to make it a complete meal with greens included.
I like it with parmesan cheese on top which goes against all the rules of cheese and seafood pasta. But parmesan is so salty and delicious so try it with parmesan!
This was pretty spicy. Spicy delicious. You could cut down the chilli if you want. But dinner without chilli is not so exciting.
Quick. Cupboard. Food. Delicious. Easy.
1 brown onion, roughly chopped
2 cloves of garlic, finely sliced
1 long red chilli, finely sliced
2 tbsp of chopped oregano
3 whole anchovies
150g button mushrooms, sliced
A good glug of white wine
1 tbsp tomato paste
1 can of cherry tomatoes, drained
185g tin of tuna in springwater (get the best quality tuna you are happy to pay for - it really makes a difference)
2 tbsp chopped parsley
Glug of cream, scoop of philly cream cheese, scoop of mascarpone, scoop of sour cream
Spiral pasta, cooked
Gently saute the onion and chilli in olive oil until soft but not coloured. Turn down the heat and add the garlic, 1tbsp oregano and anchovies. Mash up the anchovies with your wooden spoon then cook for 2-3 minutes. Add the mushrooms and cook until soft. Pour in the wine and reduce slightly. Add the tomato paste and cherry tomatoes. Cook for 10-15 minutes (or 5 if you are in a rush) until the flavours combine nicely. Add the tuna and break up gently, leave it in decent sized chunks. Cook for 3-5 minutes, or until the tuna is warmed through. At the last minute you can melt in your creaminess, add your remaining herbs and mix well.
Serve in a big bowl mixed up with your pasta. Sprinkle with parmesan cheese.