Make the use of your store cupboard staples and whip up this tasty week night meal in under 15 minutes. This Spicy Tuna Spaghetti is easily adaptable to suit all tastes too.
We really are on a roll when it comes to clearing out our kitchen cupboards, and you can pretty much guarantee that we always have some pasta, tomatoes and some kind of canned fish in there and along with a few herbs and spices you have yourself a quick and easy, not to mention budget, meal.
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I know not everyone is a fan of tuna, so you could use canned (or fresh) salmon, or even some mackerel or crab. Not a fan of fish? Throw in some leftovers shredded chicken, tofu or beans, or just leave it as a spicy tomato sauce with pasta to keep it vegan. It’s really easy to adapt.
This is actually a posh version of something we used to eat when I was at university. Back then we could only afford the cheapest pasta and the cheapest watery value tomatoes, but it did the job at the time (and by that I mean lined our stomachs for a night out). There were certainly no olives or sprinkles of parsley in sight. But don’t you think they make the dish look so much prettier? Pretty meals were not my main concern in my student days.
I was thinking about sharing some more of my favourite student meals, as I started losing weight whilst I was a student and on a very strict budget, so they were healthy and cheap. Not the most exciting meals, but certainly effective. I will start having a think and maybe posting some, what do you think? A few photos of Dave and I from my uni days might even sneak in to those posts.
Spicy Tuna Spaghetti recipe:
Spicy Tuna Spaghetti
- 140 g Wholewheat spaghetti
- 1 400g can Chopped Tomatoes
- 1 Onion, diced
- 2 Garlic cloves, crushed
- 1 Can of tuna, drained
- 1 tsp Chilli flakes, or more to taste
- 2 tbsp Fresh parsley, finely chopped
- 1 pinch Sea salt and black pepper
- Black olives and extra parsley (to serve)
- Add the pasta to a pan of boiling water and simmer for 12 minutes.
- Heat a little oil in a pan and add the onion and garlic and gently cook for 4 minutes. Add the tomatoes, tuna, chilli flakes and parsley and cook for a further 5 minutes.
- Drain the pasta and mix through the sauce and serve in bowls with the olives and extra parsley on top.
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**This recipe was commissioned by Cirio, however all opinions are my own**