This is an easy and fast pasta dish, that is almost completely made out of ingredients that you probably have already at home, perhaps not the fresh spinach leaves, but you can use frozen ones too, or leave it out altogether. 
I should collect more of these fast and out of the kitchen pantry recipes, as my last few supper cooking experiments weren’t a real success, if not a total disaster. One was a Jamie Oliver grilled lamb minced meat recipe, which I managed to transform into lamb paste.  I still grilled it hoping it would transform back into something tasty or at least edible. Even the cat didn’t like it. The other disaster was just the wrong kind of pasta (angel hair I used) with homemade pesto. The pasta stuck together like glue, the pesto had absolutely no chance to get through.  I am not sure what I was thinking when I threw these pastas into the boiling water, let’s just call it one of the occasional kitchen blackouts.
Back to the tuna pasta: you can’t really make many mistakes with this one. It’s a hearty and filling protein-laden meal, low in fat, easy, simple, yet delicious. Can be cooked in no time as a second dinner, in case the first one didn’t turn out too well…….


250g pasta
1 teaspoon olive oil
5 spring onions, chopped
2 red chilis, de-seeded and chopped (or 1/2 teaspoon dried chili flakes)
6 anchovy fillets, chopped
2 cups of fresh spinach leaves, chopped
1 tin of tuna, drained
1 cup of white beans, cooked
Serves 2

 Cook pasta according to instructions. When ready, drain and reserve 1/2 cup of the pasta water.

Heat the olive oil over medium heat in a pan. Fry onions for about 2 minutes, then add chili and anchovy fillets. Cook until anchovy has dissolved, about 3 minutes. Stir occasionally. Stir in beans and the tuna, cook for another few minutes. Add the spinach and cook until it is wilted. Take off the heat. Stir the pasta into the tuna bean mixture, and add pasta water as needed, to make it a little saucier. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.