Cheap Eats: Pantry Pasta

It is mid January, the holidays are over and I usually do not feel like spending any money. Blue Monday is a thing. And when I’m feeling like this, its time to scourge the pantry for some magic. Everyone has some sort of tuna, canned tomato, tomato paste and some sort of cream or yogurt in the fridge. This was my super star recipe when I was a student in Paris and is still my go-to recipe when I don’t want to hassel. The time it takes to cook the pasta is the time it takes for the sauce so its easily made in 20 minutes. Loads of possibilities for substitutions - you do you. This can easily be doubled for 4 servings Enjoy!

Ingredients

• one can of tuna in Olive oil (if you only have tuna in water drain the water out, and use 2 Tablespoons of olive oil)

• one shallot or half a medium onion, chopped finely

• 12 large cherry tomatoes roughly chopped or 2 medium tomatoes chopped or a small can of chopped tomatoes (400ml/12 oz)

• Two tablespoons of sour cream or heavy cream or full fat greek yogurt( no fat just becomes a bit odd, trust me)

• One Tablespoon of tomato paste

• half a teaspoon of dried herbs (parsely, basil, herbs de provence all work fine)

• 100 grams/1 Cup of dried pasta (I like short pasta for this but spaghetti is fine) for each serving (so if this is for two people use 200 grams/2 Cups of dried pasta)

Directions

Start to boil the water for the pasta. In a separate skillet, pour the oil from the tuna on the shallot or onion and start cooking on medium heat. Once the onions go clear after about 5-7 minutes add the tomato paste and tomatoes and let the water reduce. By now the pasta water should be boiling and start cooking the pasta and set a timer. Add the herbs and tuna to the sauce. Add the cream last and stir and turn off the heat. Once the pasta is ready spoon it in and add a bit of the pasta water to bring it all together. Done.