Simple Tuna Spaghetti

Twice last week, we had pasta for breakfast. For these wonderful works of culinary art, I have the girls at Jan’s workplace to thank.

To our utter surprise and delight, they got him a simple pasta cookbook. The recipes are ideal for busy, working parents because they’re easy to follow and don’t take a lot of time and energy to execute. I’m expecting lots of quick pasta dishes from here on forward to ruin the hard work I’ve put in on the gym.

Here’s one recipe inspired by the book and reinvented by Jan according to the availability of ingredients. Once again, thanks for the book girls.

Ingredients:

200g spaghetti
4 cloves garlic, chopped
1 whole onion, chopped
1 red bell pepper, chopped
1 can tuna in vegetable oil, drained
1 tsp. pepper
1/2 tsp. oregano leaves
1/2 tsp. basil leaves
1/4 cup butter
salt to taste
parsley, chopped
grated cheese

Procedure:

1. Cook pasta according to package instructions.

2. In a hot pan, melt butter and saute garlic. Add onion and bell pepper.

3. Add tuna and cook for 2 minutes.

4. Add pepper, oregano and basil leaves and cook for another minute.

5. Add salt and mix in the pasta. Cook for another 2 minutes.

6. Arrange in a dish and garnish with cheese and parsley. Serves 2.

Wife’s Verdict:

I’m not a nutrition expert so I may be deceiving myself but I think this dish felt a lot healthier than the usual tomato and white sauce pastas I’ve been used to. The ingredients say it all. It’s got tuna and hardly anything else, probably making it a perfect dish for people who want a tasty dish that isn’t too packed with calories. Of course, if you’re in the habit of eating two servings like me, you’d effectively be invalidating the “lightness” factor of the dish.

Jan’s Quip: “I’m going to master pasta!”