Anyone who knows me will tell you, I’m all for keeping my word (no matter how long it may have been since I first said something). In that spirit, I hereby bring you the next recipe mentioned in my October 2010 “Coming Up” post..:$
It’s an all time favorite that has never let me down and. It has effectively satisfied the most demanding of taste buds (a.k.a. my dad’s :P) and is a breeze to make. So, here goes…Enjoy!
350 g fusilli pasta
2 large cans of tuna in olive oil, flaked
1 small can of sweetcorn
2 large tomatoes, cut as finely as possible and squeezed “dry”
1 large yellow onion, finely chopped
1 clove of garlic, crushed
1 packet of heavy cream
Drop the fusilli in boiling, salted water and cook according to package instructions, about 10 minutes. Strain, return to the pot, add a dollop of good quality butter, then stir and let stand.
Meanwhile, heat the tuna olive oil in a large non-stick frying pan. Add the onion, garlic and tomatoes and saute until the onion’s soft. Stir in the flaked tuna and sweetcorn (I add less than the whole tin here, but the quantity is really up to you). Heat through then add the heavy cream. Give everything a good stir, then reduce the heat and simmer for about 5 minutes (or until the cream comes to a light “boil”). Season to taste. Remove from heat & serve immediately (either stirring sauce into the cooked pasta, or adding a generous serving over it).