Working Girl's Pasta

Sunday, 2 June 2013


Hey there, world! Since we last spoke, I finished my second year of university, reacquainted myself with my dear friend white wine and purchased the Game of Thrones book series. My summer reading will be kicking off with a bang - perhaps from a little wildfire (that one was for you, Thrones fans). During my manic essay writing period I was also been busy testing some recipes that are perfect brain food and lovely for early summer dishes, just when you want your food to start becoming a little zingier. My lovely friend, Tracey, gave me some cookbooks to add to my little collection and one is the wonderful, Jamie's Dinners. This is where this recipe comes from, I've adapted it a little to make it more student and wallet friendly. 
Jamie actually calls this recipe Working Girl's Pasta himself, and even with my own adaptations I didn't want to change the name as it truly is perfect for busy girls (or boys) who still want a delicious dinner.

For Working Girl's Pasta you will need (serves 4):

Handful of fresh basil
2 tins good quality tuna
1 lemon
Olive oil
400g spaghetti
8 anchovy fillets
2 cloves of garlic
2 tablespoons soaked capers
Generous handful of black olives
1 fresh red chilli
1 tin of chopped tomatoes
Salt and pepper

Begin by zesting your lemon and chopping the basil up with a little salt and pepper.


Add this to a bowl with two good lugs of olive oil and the juice of the lemon. Add your drained tuna and allow to marinate whilst you prepare the other ingredients.


Put your pasta on now, the rest of the recipe should only take you ten minutes. 
Now finely chop your chilli and garlic and roughly destone and chop your olives.


Add a good lug of olive oil into a pan and heat up. Add in the anchovy fillets and let them melt. Then add in the capers, olives, chilli and garlic and let the pan sizzle for a couple of minutes.


Add in your chopped tomatoes and tuna mix. Mix gently together, you still want to have nice chunks of tuna running through your pasta.


Season to your taste.


Now drain the pasta and add to the pan.


Serve straight away, grab a fork and start twirling away with that spaghetti.
This also keeps nicely for lunch the following day, that is if you can't help yourself from eating up the whole pan. Easy brain food, packed with flavour and the perfect transitional dish from a chilly spring into a (hopefully) warm summer.
And remember, if you'd like to win a little box of kitchen delights, my blog 1st birthday giveaway is still running and you can find it here.
Voting for the Cosmo Blog awards closes very soon too, so if you'd like to nominate me you can do so here and I'd be ever so grateful!

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