I am meeting with a university friend today for a catch up and in honour of those days long passed , we revisited that infamous student staple of tuna pasta for supper last night.
Certainly when I was a student in Canterbury shockingly 25 years ago, the tuna pasta supper was not clearly as refined as now. I think lack of funds and experience meant that it was often just a tin of tomatoes and tuna simmered together with a bit of onion added for good measure.
In last nights version I took
1 red onion , diced
1 clove of garlic, minced
1 small tin of tuna
400g tin tomatoes
1 tbl olive oil
1 tbl soaked and rinsed capers
1 tbl chopped basil
1 tsp dried chilli flakes
Grated zest of 1 small lemon
Grated parmesan to taste
Enough tagliatelle for 2
Saute onion with garlic until translucent in olive oil
Add tuna , capers, chilli, basil, zest and tomatoes
Cook for 20 minutes until thickened
Stir into cooked pasta and sprinkle with Parmesan
So verdict: having avoided for years , we have rediscovered how much we like!!!