Store-cupboard Pasta

This recipe is a really handy one to have up your sleeve for moments when you’re ravenous and need a quick meal on the table, or when the fridge is looking decidedly bare. It’s also a wonderfully forgiving recipe, so if you don’t have one or two of the ingredients listed, don’t worry. Bar the pasta (which is pretty crucial!), pretty much any of the other ingredients can be swapped around or even omitted completely. You could, for example, use a small shallot, white onion or even ½ a leek if you’ve no red onions, leave out the tuna altogether if you’d like to make it vegetarian (or add crumbled feta instead), change the sweetcorn for thawed peas, the sundried tomatoes for fresh, the cooked peppers for finely diced raw peppers, grated courgettes or carrots…the possibilities go on and on. However many variations there may be on this theme, I hope they all result in as delicious and hearty a meal as this version does.

serves 2


100g pasta of your choice – I like to use red lentil or chickpea pasta for extra protein, but any will do.
1 tbsp extra virgin olive oil
1 large clove garlic, finely chopped
1 small red onion, finely chopped
200g tin of tuna in olive oil
140g can of sweetcorn, rinsed & drained
150g cooked red peppers, drained & diced
150g sundried tomatoes, rinsed roughly chopped
1 tsp chilli flakes
1 handful of rocket (or other salad leaves you have to hand)
Lemon juice and lemon zest, parmesan cheese – to serve
Any fresh herbs you have (I use basil, chives or parsley) – optional


Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, until al dente.

Meanwhile, heat a large frying pan over a medium heat and add the olive oil. Add the onion and stir to coat in oil, cook for 3 minutes then add the garlic. Continue to cook for a few more minutes, until softened and starting to caramelise. Add the sweetcorn, peppers, tomatoes & chilli flakes and give it a good stir.

Drain the cooked pasta, reserving a couple of tablespoons of the cooking water. Tip the pasta into the pan with the vegetables and pour in the cooking water.

Stir through the rocket

Serve with chopped fresh herbs, more olive oil, lemon juice & lemon zest & season to taste. Add a little grated parmesan if you like / have it.



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