Oct

8

Searching for a recipe to bring out the best in pasta. This recipe is delicious with sweetcorn and tuna. Serve with additional fresh seasonal vegetables if desired. Serves 4 to 6.

Ingredients

350g / 12oz dried pasta (penne, tubes, quills)
1 tbsp sunflower oil
1 onion, chopped
400g / 14oz can tuna chunks in brine, drained
200g / 7oz can sweetcorn with mixed peppers, drained
4 tbsp chopped fresh parsley
150g / 5oz thick  Greek yogurt
2 tbsp semi-skimmed milk
50g / 2oz Red Leicester cheese, finely grated
Seasoning to taste

Method

Bring a pan of salted water to the boil, add the pasta, stir and cook for 10-12 minutes until just tender and cooked through.

Meanwhile, heat the oil in a frying pan and fry the onion for about 5 minutes until softened and lightly browned.

Add the tuna, sweetcorn and parsley to the frypan and just heat through.

Drain the pasta and return to the pan. Stir in the onion mixture, yogurt and milk, then season to taste.

Transfer pasta to a warmed serving dish, sprinkle over the cheese and serve at once.

Alternative:
Use three chopped bacon rashers or 175g / 6oz chopped ham instead of the tuna for and equally tasty alternative.


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