{"id":409,"date":"2010-01-19T04:55:00","date_gmt":"2010-01-19T04:55:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=409"},"modified":"2016-03-17T17:59:52","modified_gmt":"2016-03-17T17:59:52","slug":"tuna-pasta-with-spinach-and-white-beans","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/01\/tuna-pasta-with-spinach-and-white-beans\/","title":{"rendered":"Tuna Pasta with Spinach and White Beans"},"content":{"rendered":"
<\/a><\/div>\n
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.  <\/div>\n
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.<\/div>\n
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…….
<\/b><\/div>\n

——————————————————————-
<\/b><\/p>\n

TUNA PASTA WITH SPINACH AND WHITE BEANS<\/b><\/div>\n
<\/div>\n
250g pasta<\/div>\n
<\/div>\n
1 teaspoon olive oil<\/div>\n
5 spring onions, chopped<\/div>\n
2 red chilis, de-seeded and chopped (or 1\/2 teaspoon dried chili flakes)<\/div>\n
6 anchovy fillets, chopped<\/div>\n
2 cups of fresh spinach leaves, chopped<\/div>\n
1 tin of tuna, drained<\/div>\n
1 cup of white beans, cooked<\/div>\n
salt <\/div>\n
<\/div>\n
Serves 2<\/div>\n

—————————————————————
 Cook pasta according to instructions. When ready, drain and reserve 1\/2 cup of the pasta water. <\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 useRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[13,27,14],"tags":[],"class_list":["entry","author-Anja","post-409","post","type-post","status-publish","format-image","has-post-thumbnail","category-main-dish","category-pasta","category-seafood"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-6B","jetpack-related-posts":[{"id":381,"url":"https:\/\/anjaschwerin.com\/food\/03\/spaghetti-with-chorizo-chick-peas-and-spinach\/","url_meta":{"origin":409,"position":0},"title":"Spaghetti with Chorizo, Chick Peas and Spinach","author":"Anja","date":"March 19, 2010","format":"image","excerpt":"Inspired by a few green leafy vegetable recipes that\u00a0 combine either with chick peas or with Chorizo, I decided to throw everything together and make a quick weekday pasta dish out of it. I remember seeing Nigella Lawson once using Chorizo and scallop for a quick dinner dish on TV,\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/03\/ChorizoChickpeaPasta.jpg?fit=912%2C682&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":483,"url":"https:\/\/anjaschwerin.com\/food\/09\/spaghetti-with-chili-bacon-and-rocket-salad\/","url_meta":{"origin":409,"position":1},"title":"Spaghetti with Chili, Bacon and Rocket Salad","author":"Anja","date":"September 11, 2009","format":"image","excerpt":"I love pasta in the evening. Especially because cooking the pasta normally takes longer than preparing the sauce. It's always a quick and therefore easy meal.This recipe is based on the classic spaghetti aglio e olio recipe, extended by bacon, fresh red chilis, capers and some raw green leaves. The\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/09\/SpaghettiChili4.jpg?fit=1024%2C668&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":460,"url":"https:\/\/anjaschwerin.com\/food\/10\/fast-and-simple-fish-stew\/","url_meta":{"origin":409,"position":2},"title":"Fast and Simple Fish Stew","author":"Anja","date":"October 17, 2009","format":"image","excerpt":"\u00a0In the course of my learning-how-to-cook experience I came up with this most versatile tomato sauce that can be used as a base for many dishes: either thinned out and spiced up for a delicious tomato soup, combined with curry and chicken or vegetables for a quick curry, pureed as\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2009\/10\/FishStew1.jpg?fit=1024%2C732&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":336,"url":"https:\/\/anjaschwerin.com\/food\/07\/summer-purslane-salad\/","url_meta":{"origin":409,"position":3},"title":"Summer Purslane Salad","author":"Anja","date":"July 4, 2010","format":"image","excerpt":"Living in Dubai for the past six years has naturally introduced me to Middle Eastern foods. If there is one thing that I really like about their cuisine, it's their use of green leafy vegetables and herbs. Nowhere else I have seen parsley, cilantro, mint being sold in such huge\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/SummerPurslaneSalad.jpg?fit=909%2C683&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/SummerPurslaneSalad.jpg?fit=909%2C683&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/SummerPurslaneSalad.jpg?fit=909%2C683&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/SummerPurslaneSalad.jpg?fit=909%2C683&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":328,"url":"https:\/\/anjaschwerin.com\/food\/07\/bacon-mushroom-spaetzle\/","url_meta":{"origin":409,"position":4},"title":"Bacon Mushroom Spaetzle","author":"Anja","date":"July 24, 2010","format":"image","excerpt":"Do you know spaetzle? It is a southern German pasta specialty.They are made of flour, eggs and salt. If I remember correctly, it's 8 eggs on 2 lbs of flour. My best friend from university now owns a little restaurant in Berlin that specialises in spaetzle dishes. From what I\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/BaconMushroomSpaetzle.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":294,"url":"https:\/\/anjaschwerin.com\/food\/11\/spaghetti-in-white-clam-sauce\/","url_meta":{"origin":409,"position":5},"title":"Spaghetti in White Clam Sauce","author":"Anja","date":"November 1, 2010","format":"image","excerpt":"We love seafood in our family. Just recently we threw our BBQ on for a midweek grilled king prawn feast. OK, we had visitors to impress, but I'd do a lot of things for grilled prawns. One of our more lazy weekday seafood dinners has been pasta and tomato clam\u2026","rel":"","context":"In "main dish"","block_context":{"text":"main dish","link":"https:\/\/anjaschwerin.com\/food\/category\/main-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/11\/ClamCeleryPasta.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/01\/TunaPasta7.jpg?fit=1024%2C680&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=409"}],"version-history":[{"count":1,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/409\/revisions"}],"predecessor-version":[{"id":1743,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/409\/revisions\/1743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/1073"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}