video password: fresh [case sensitive]
prepare ahead?
You could pre-cook the pasta and toss in a little olive oil so it doesn’t stick and add to the hot sauce and allow to warm up before serving. Or cook the whole dish and reheat gently in a pan, adding a little more cream or some olive oil if it looks too dry.
leftover potential
OK. Will keep in the fridge for a week or so.
variations for fun
vegetarian – replace the tuna with 2 -3 chopped hard boiled eggs. No need to brown the eggs, just toss them into the drained pasta with the cream and capers.
vegan – to be honest, a tomato based pasta sauce with a little spinach tossed through would be a better vegan option.
slow carb / gluten-free – replace the pasta with a drained can of butter beans or other white beans. Much quicker to prepare!
dairy-free – skip the cream and stir in a little of the pasta cooking water and a few tablespoons extra virgin olive oil to make a sauce.
salmon – replace tuna with a drained can of salmon – adding a little olive oil to cook the salmon in.
problem solving guide
pasta gluggy – this means your pasta is overcooked.
can’t find tuna in oil? -replace with drained can of tuna in spring water or tuna in brine and add in a few tablespoons of olive oil to brown the tuna in.
pasta too crunchy – cook for longer next time. Not much you can do about it now.
pasta sticking in the pot – make sure you stir the pasta a few times during the first few minutes of cooking to avoid sticking.
too dry – toss in a little more cream.
too bland? don’t forget to season generously. Some people may prefer this served with a ilttle lemon juice or malt vinegar.
serving suggestions
A wonderful meal on its own.
Feel free to make a little dressing with lemon juice and olive oil and serve the spinach as a side salad instead of tossed through.
_________________________
back to: Solve Your Dinner Dilemma [fresh ideas] Overview
pasta with tuna & spinach
serves 2
200-250g (7-8oz) short pasta
1 can tuna in oil (185g / 6oz)
1 tablespoon salted capers, optional
4-6 tablespoons whipping cream
2 handfuls baby spinach leaves
1. Bring a medium saucepan of salted water to the boil. Add pasta and set the timer according to the directions on the packet.
2. Soak capers, if using in a few tablespoons water to remove rhe salt.
3. When the pasta timer rings, test the pasta to make sure it’s cooked. Drain pasta.
4. Return the pan to the heat and cook tuna and the oil, stirring for a few minutes or until tuna is starting to brown.
5. Add capers, and cream. Stir then add drained pasta, and spinach adding a little more cream if it looks too dry.
Season.
