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Tuna: Canned tuna is a staple in any frugal pantry.We will need 4 (5 ounce) cans or 2 (12 ounce) cans. You can use either ...
Next, make the pasta topping. Roughly chop 2 teaspoons of capers.You don’t need to worry about them ending up in even pieces, but try to aim for smaller bits. Heat 1 tablespoon of olive oil in a ...
Remove the pasta directly from the water into the sauce, using tongs for a strand or a spider or strainer for a shape. Reserve about 1/2 cup pasta water. Combine the pasta and sauce, adding pasta ...
The secret to this tuna pasta salad is that it is doubled up with vegetables. It’s a half a pound of pasta married with two cans of tuna and a mountain of chopped onions, carrot and celery.
2 garlic cloves, minced. 1/2 teaspoon dried red pepper flakes. 2 (5-ounces each) cans of olive oil packed tuna, drained (leave some oil in the tuna, just drain off the excess) ...
Method: Firstly, preheat oven to 210°C. Lightly grease a large ovenproof dish. Cook the pasta in a pan of salted boiling water until al dente (follow pack instructions for exact timings).
Tuna pasta isn’t only for fish fans, but for anyone who loves an easy, weeknight-friendly pantry meal. Stir a can or two of tuna into a big bowl of pasta and you don’t have to do much more.
Add ½ cup pasta water, let it reduce until there is just a little left in the pan, 3 to 4 minutes, then add pasta and ½ cup herbs, and toss well to coat. Stir in tuna and lemon juice, tossing well.
Drain the Angel Hair pasta (but reserve 2-3 tbsps. of the liquid where the pasta was cooked), then add to the sauté pan. Add reserved liquid and mix well. Season with salt and dried chili flakes.
For years, my deli order was a tuna salad sandwich on whole wheat with pickled peppers, a Dr. Brown’s cream soda and a small bag of Cape Cod reduced fat potato chips. (The reduced fat kind are ...