Fiery Cajun Tuna Pasta

Classic student food – but great for when you’re low on time, or cash, and don’t want to sacrifice taste. Or for when your fridge is broken … Seriously, if you’ve never made your own sauce, make this one.

Fiery Cajun Tuna Pasta

Fiery Cajun Tuna Pasta
Cook Time
20 mins
Total Time
20 mins
 
Course: Dinner
Cuisine: Cajun/Italian
Servings: 2 -3
Author: Lizzie
Ingredients
  • 1 can tuna in spring water
  • 1 large value-type can of sweetcorn
  • 6 oz dried fusilli
  • 2 cans chopped tomatoes
  • 1/2 tsp white pepper
  • 1/3 tsp cayenne pepper
  • 3 heaped tsp smoked paprika
  • 1 tsp dried oregano
Instructions
  1. Boil the kettle, and set the pasta to boil.
  2. Place the cans and spices in a frying pan and stir well. If you don't have the spices listed, just use cajun or creole seasoning.
  3. Cook until the pasta is tender. Ensure you stir both the sauce and the pasta every so often. Turn them down if they boil too vigorously.
  4. Drain the pasta well, and add it to the sauce pan. Stir it in without switching off the heat, to thicken up the sauce.
  5. Devour, with plenty of cheese, if your fridge works.



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