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.
Do you want to be kept up to date on delicious and healthy recipes like this Spicy Tuna Spaghetti? Please subscribe to the blog mailing list (it takes 30 seconds). You will get the new recipes sent straight to your inbox. Your email address won't be passed on to anyone and you will never be spammed. Click here to sign up.
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 spaghetti
- 80 g frozen peas
- 110 g canned tuna drained
- 2 tbsp fresh basil finely chopped
- 1 pinch sea salt and black pepper
- 20 kalamata olives halved
- 5 sundried tomatoes chopped
- 2 Tbsp olive oil
- 1 lemon juice only
- 0.5 tsp red chilli flakes Optional to serve
- Add the pasta to a pan of boiling water and simmer for 12 minutes. 5 minutes before the pasta is ready, add the peas.
- Drain and spaghetti and peas and put back in the pan with the rest of the ingredients and stir well.
Let’s stay in touch!
**This recipe was commissioned by Cirio, however all opinions are my own**