Hey Y’all! Yup, it’s me, still alive even after not eating for three days. I never imagined that I would catch the daylight ever again after not eating for three whole days. That is like 4320 minutes! Yes, at times my level of exaggeration = maximum.
So yeah, we are done with the three-day detox and it was not as difficult as we all thought it might be! If you think I sound surprised, well, I INDEED AM. I actually believed that these three days would be excruciatingly difficult. I thought I would be all hungry and grumpy, but it went out well, and I was pretty nice I have to say. At least nobody complained. I shall write about the detox in one of the posts, soon. Do take note that “soon” is a very subjective word in my lexicon.
Anyways, as much as I have always made sure that my pantry and fridge are reasonably well stocked up, there are certain times when I would run out of that ONE certain ingredient just like how I wanted to make this Awesome Spaghetti Bolognese with Meatballs the other day, but somehow the moo-moo (Read: beef) was missing from the fridge.
There are a few staples that I would always have in the pantry though. A package of pasta, a can or two of tomatoes and tuna, just to name a few. This recipe is perfect for those kinda nights when you are hungry, but you refuse to make Pizza Hut, twenty bucks richer. This Tuna Tomato Pasta is also perfect for those nights when you simply can’t move your butt out of the home. You can actually use any pasta that you favor, be it spaghetti, fusilli or even penne. I, on the other hand, used Farfalle. These cute little bow tie pasta are just too pretty and yummy!
So you would basically cook a simple sauce using canned tomatoes and sun-dried tomatoes. You then add a tiny weeny of cream to get that velvety creamy tomato sauce before adding chunks of tuna. Then you toss in those pretty bows and top with some Parmesan and olives. Oh la la. Who needs pizza hut right?
So what are you having for dinner tonight? Answer: This perhaps? ↓
Why? What do you mean by why??
- One – Super easy to make.
- Two – Ingredients from the pantry.
- Three – Leftovers taste great for next day’s brunch.
- Four – Ready in about 30 minutes.
- Five – Cheap. Just $10 and this serves 6. Or 4 hungry people.
What ELSE do you need? I would have given another five reasons, but I can’t really talk more as I have my mouth full with pasta right now.
- 1 pound pasta of your choice
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 cans tuna chunks, well drained
- 2 cans crushed tomatoes, with juice
- 6
sundried tomatoes, roughly chopped - 1 tablespoon chopped fresh oregano, thyme, or rosemary
- ¼ cup cooking/whipping cream
- Salt and black pepper to taste
- ¼ teaspoon of crushed red pepper flakes or smoked paprika
- ½ cup pitted olives - halved (optional)
- Shaved parmesan - for topping
- Cook your pasta until al-dente. Do remember to reserve
½ cup of the cooking water. - Heat olive oil in a pot and brown the onion.
- Add in garlic and sun-dried tomatoes.
- Pour the canned tomatoes and cook for 10 minutes till
sauce thickens. - Add in your tuna and season with paprika, salt and black pepper.
- Pour in cream and some pasta water.
- Add in olives, herbs and top with shaved parmesan.
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