As someone who generally likes cooking, I find it a bit of shame that its often relegated to a chore, rather than something to enjoy. When I've got the time I could spend hours doing up a nice meal for friends and family. But no one has time any more and I've definitely been guilty of eating pot noodles for tea when I get home late. Claudia often only has cheese in her fridge! (With the amount of cheese she eats, I swear that girl was a mouse in her past life). But lately, I've been enjoying taking a little extra time to prepare something a bit more special. I think it has something to do with the (slightly) warmer weather and the extended daylight hours that allow me to eat outside. Suddenly, I want to make a bit of an effort to add some extra flavour to my food, serve it on a nice plate and eat it without any distractions. Clearly I'm not the only one.
I've been making this pasta dish for a while now. I love it because it takes very little time to cook but it seems (and tastes) fancy in that simple, Mediterranean way. If you like fish and clean, citrusy flavours, then this is definitely the dish for you.
Tuna and Lemon Summer Pasta
Preparation time: 10 minutes
Cooking time: 10 minutes
- Spaghetti noodles (or other pasta of your choice)
- Two large cans of tuna in springwater, drained.
- Juice of one lemon
- Handful of frozen peas
- Handful of cherry tomatoes
- 1 garlic clove
- 1 onion
- 2 tbsp olive oil
- Marjoram or oregano
- Chives (optional)
- Salt and pepper to taste
As you are cooking the spaghetti to your liking, slowly brown the onion and add the garlic in the olive oil until both are tender and transparent. Add in the peas and the cherry tomatoes and simmer covered on low heat until the peas are heated and the tomatoes are soft. Add the tuna and lemon juice and stir through until everything is combined well. Season with the spices to taste and garnish with some chopped chives. Spoon the tuna sauce over the spaghetti and serve with a wedge of lemon. Enjoy!
Do you have any favourite Spring/Summer dishes you make regularly?
(Bowl and Spoon rest in photo are by L'Officina)