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Pasta with Tuna and Olives

 

Cheap, easy to prepare and great hot or cold. Use a chunky pasta like farfalle, penne or conchiglie and remove the stones from the olives.

Cost per student: £1.40 (€1.60)

 

Preparation Time: 15 minutes.  Cooking time: 10 minutes

 

Ingredients (serves 2)

145g tin of tuna

50g black olives, pitted and halved.

150ml crème fraîche

Pinch of salt

Pinch of pepper

Farfalle, penne or conchiglie pasta

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Equipment

Pasta pan

Mixing bowl

Wooden spoon

 

1. Open tin of tuna and pour away the oil or brine. Put tuna into a glass mixing bowl and lightly shred it with a fork.

 

2. Add salt, pepper, crème fraîche and black olives.

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3. Put a large pan of water on to boil and add a pinch of salt.

 

4. Add pasta when water boils. Stir occasionally to stop it sticking (cooking time on pasta packet).

 

5. Drain pasta reserving a few tablespoons of pasta water to add to the sauce. 

 

6. Add tuna sauce to pasta pan and warm on a low heat for 5 minutes. Serve, adding a little black pepper.