Sunday, 26 August 2012

Tuna Pasta Bake

After a fair few drinks last night and a disappointing breakfast courtesy of the Olympic Food Challenge, Z and I decided that we needed a bit of a hug and some vegetables.  The only fresh vegetables that we had in the house were salad ingredients, everything else was frozen.  As I was definitely a few pints over the drink drive limit, a trip to the shops was out of the question.  We raided the store cupboards and resurrected a student stand-by; Tuna Pasta Bake.

A simple tomato sauce is made using onion, garlic and a tin of tomatoes.  From there you can season the sauce to your whim.  I added a glug of red wine vinegar, dried basil and oregano and some chilli flakes.  After the sauce had bubbled for about ten minutes I chucked in frozen peas and sweetcorn and a tin of tuna.  All that was left was to stir the sauce through some cooked pasta, dump some grated cheese on top and bake for about half an hour.

This is not the nicest, prettiest, or most worthy dish that I will ever cook, but it was perfect for the moment and a great reminder that food doesn't need to be complicated to be good.

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