Quick Tuna and Tomato Pasta

I really didn’t want to do anything except look after myself today. So I did just that. And it felt good. 🙂

Part of self-care for me is looking after what I eat. Good food gets me through the day the way coffee powers people through mornings. Good food will make a crappy day better, a bad mood lighter, a crampy Emma nicer!

Part of looking after numero uno was not doing loads. Instead of going to the shops again, I just made do with what I had left in the cupboard and fridge. A quick pasta that takes 15 minutes, 2 tins, half a bag of pasta and a couple teaspoons of dried herbs and I’m smiling in no time.

 

Quick Tuna and Tomato Pasta

1 tin of tuna in oil (olive oil, if you can get it)

500g tinned plum tomatoes

250g short dried pasta

1 level teaspoon each of thyme, oregano and parsley

salt and pepper to taste

 

Add the tuna and the oil to a pan, heat it through, then add the tomatoes and herbs. Let the sauce bubble away on a medium heat while the pasta is cooking.

Boil some water for the pasta, add some salt, and cook according to packet instructions. Drain but keep some of the liquid for the sauce.

If the sauce is a little on the thick side, add some of the pasta liquid. Then add the pasta and mix through.

Serve in big bowls with loads of black pepper, and goes well with wolly jumpers and slippers.

xo

 

Advertisements

Pasta bake – Italian Style – take 1

It was a decent first attempt with what I had left in the fridge and cupboard. I made it in a bit of a Sunday evening whirlwind, you know the kind when it’s almost a case of racing to get to bed on time before the week starts.

While I treat these bakes as a labour of love, this time I was just hungry, but cleverly preparing for a few days at the same time. It did taste a bit rushed, but then you eat and you learn.

Pasta bake 1

This consists of a tomato sauce, made with garlic, carrot and celery, with minced beef, with layers of spaghetti, a cheese sauce made with Grana, and some peas for good measure (because I wanted to see them as I cut through. It’s the little things 🙂 )

It doesn’t have the structure of the timpano, nor the time that would go into such a pasta bake, but it did hit the spot and fill empty bellies. No doubt I’ll be back to improve on this, and take inspiration from my earlier post. I’m still satisfied it was good enough.

Xo

Photo feature – Pasta for lunch

Work has been busy and only a lunch can motivate me in the morning madness. So I made this pasta: smoked ham and provolone cheese filled pasta and cherry tomato salad with fresh basil and parsley. Fancy pants lunch in a box. Winning!

pasta for lunch

xo

Pasta Bake – Italian Style

Inspired by the stay at home Dad blogger, Man vs. Pink‘s post on the pasta bake, or timpano, from the movie Big Night (with Stanley Tucci, I love him) I started looking for similar recipes, in one of those lazy Sunday morning browses through some of my lovely cookbooks. Giorgio Locatelli’s Timbalo di Riso con Pasta looks amazing – pasta bake with rice, pasta, meatballs, hardboiled eggs and tomato sauce – and so does his recipe for Baked pasta with aubergine. So, keeping in mind the busy week ahead, I’m thinking of making a pasta bake today. Some ideas so far:

  • Aubergine, peppers and courgette with tomato sauce and Parmesan breadcrumb crust
  • Cauliflower, blue cheese and walnut, with a lovely white sauce, and maybe some spinach
  • Roasted butternut squash and sage butter and goat’s cheese
  • Cabbage, potatoes and lots of cheese sauce, with wholewheat pasta, a nod to Northern Italian traditions

I’ll keep you posted about what I make!

xo

Ciao! Come state? I’ve been away for a while

A lot has happened between today’s post and the last, including, but not limited to, moving home and changing jobs. So, this is where I pick back up from my last post and dive right into some tasty recommendations

Continue reading

Dream reader, I see you!

Yes, you there, with the pile of cook books stacked high on your kitchen table, bookmarking and thumbing all the recipies for ‘sauce, tomato’ you can see. No one recipe will cut it, you need several approaches to get the best fit for the way you work.

Continue reading

Tomato and Chickpea soup

For that post-Christmas roundy feeling, there’s nothing like a hearty bowl of soup for dinner – filling but light, and always satisfying. I made this after coming back from a few days away with family for the festivities, so, fridge empty, I went in search of tins to make a warming bowl of goodness. And, hey presto, a soup was born. It’s based on a Marcella Hazan recipe (from a book I got for Christmas); please do read some of her recipes, they’re hearty, uncomplicated, dare I say it, ‘rustic’ type of Italian dishes that I love. And I’m sure you’ll love them too. This soup is a tomato, chickpea and optional tiny pasta combo, with some added stock, rosemary and olive oil, nice served with some Parmesan-style cheese, should you have some in the back of the fridge, or even the rind will do, adding it to the soup but removing it before serving. Or no cheese, too, that’s okay. You decide.

Continue reading