Thursday, December 28, 2017

Tuna with spaghetti, peas and borlotti beans

I am very proud of me.  I recently commenced on the seemingly insurmountable task of weeding out my cooking magazines, which  had started to take over my apartment.  I started this mammoth task with a set of about 10 magazines that were still in their plastic  and had lived under the bed three apartments ago ands been lugged around ever since.  I opened the mint condition plastic around those magazines and went through them one by one, tearing out recipes I might make and discarding the rest.

I have since done the same with the mountains of food magazines perched on furniture in my spare room.  I have gone though nearly five years worth of food magazines.  Now all that is left are the more fortunate magazines that found a place in my bookshelves.

One of the recipes that I tore from that first batch of magazines was a recipe for Spaghetti with Tuna, Peas and Borlotti Beans, on p 88 of the February 2009 edition of Delicious magazine.  I am forever searching for work lunch dishes - I need something hearty and filling, and I get bored easily. 

This dish exceeded my expectations.  Spaghetti with borlotti beans sounded - well weird.  However, the combination of ingredients was really flavourful, and the beans make it a really filling dish.  I made it even heartier by using wholemeal pasta.

To make this dish, you will need:

2 tablespoons olive oil
1 finely chopped onion
3 finely chopped cloves garlic
1/3 cup tomato paste
pinch of dried chilli flakes
4 tomatoes, skinned, deseeded and chopped
400g borlotti beans, rinsed and drained
400g can tuna in springwater,  drained and flaked
1 cup thawed frozen peas (I used frozen mixed vegetables)
400g spaghetti (I used 250g - heaps!!)

Heat the olive oil in a saucepan over medium heat.  Add the onion and cook for 1-2 minutes until soft.  Add the garlic and tomato paste and cook for 1 minute, stirring from time to time.  Add the chilli flakes, fresh tomato, borlotti beans and 1 cup water, then bring the mixture to a simmer.   Reduce the heat to low and simmer for 20 minutes or until the sauce has thickened, stirring from time to time.

Stir in the tuna and the peas/vegetables, and cook for around 3 minutes or until the vegetables soften.

While the sauce is simmering, cook the spaghetti according to the packet instructions.  Serve the spaghetti topped with the sauce and ton basil leaves (if desired).


Lorraine @ Not Quite Nigella said...

Wow what a mammoth task! I've decided that I'm never moving because I can't cope with the idea of moving everything on my bookshelf.

2paw said...

That is such a big task. I donated some of my recipe magazine collections. I m glad I can always have whatever I fancy for lunch at home!!