Revisiting an old favorite
I have been craving and eating a lot of fish recently, which is odd, cause I’m not the biggest fish or sea food fan. This Sunday I spent a lazy day at home doing a home spa and just chilling, so I didn’t want to spend much time cooking. This old favorite of mine popped into my head and man did it hit the spot.
It’s pretty light but has all the rich flavours of a comfort food pasta dish. Although it may sound like an odd flavour combination, they just work so well together.
Creamy tuna veggie pasta
Serves 2 large portions
250g of your favourite pasta (mine is Barilla spaghettini – the thin one)
1 Tbsp of oil
1 small onion, cut in half and thinly sliced in half rings
1 can of tuna chunks (in brine), drained
200g baby marrows, halved and thinly sliced into ribbons
½ a red pepper, thinly sliced
Freshly ground black pepper to taste
1 cup of crumbled Feta Cheese
¼ cup of milk
Get your pasta cooking according to packet instructions. Heat the oil on high heat in a medium pan and fry the onion for a minute or two. Add the veggies and fry gently for a minute or two, add the tuna. Turn down the heat. Finely crumble the feta over the mixture, add the milk and gently stir until the feta has melted and the sauce has slightly thickened. Season with black pepper. Pour the sauce over the cooked pasta.