The princess is sick with a throat infection so I’ve been house bound for the last 3 days. I haven’t even been to the shop so needless to say my fridge and cupboards are empty. I always have the basics so there is always a pasta dish that can be made from the few bits I do have. This is my survival list:

 – olive oil
 – tinned tuna
 – capers
 – tins of Italian tomatoes
 – sea salt and black pepper
 – lots of dried pasta
 – dried chilli
 – parmesan cheese in the fridge
 – butter
 – fresh basil on the window sill
 – garlic
 – anchovies
 – onions
 – cherry tomatoes
 – dried oregano
 – lemons (dried out most of the time)

Today I decided to give this simple pasta a try and it was really delicious. People often ask me about cooking pasta without it sticking together etc so I took a few photos to show you how I cook mine. 

what you need:

 –  tin of Italian tuna in olive oil, the difference in quality really is amazing with tuna in brine but you can use this if you can’t get Italian.

 –  400g tin of Italian tomatoes, once again an Italian brand is so much better and I don’t mean Roma:) De Cecco pomodorini are excellent, they are so sweet and full of flavour.

 – 1/2 an onion finely diced

 – 1 garlic clove finely chopped

 – olive oil

 – sea salt and black pepper

 – 350g linguine or spaghetti

what to do:

 – bring a pot of water to the boil and add salt. Fill the base of your frying pan with olive oil , add your onion and garlic and cook until softened.

once your onions and garlic have softened add your tomatoes and simmer for about 10-15 mins:

once your water is boiling add your pasta and make sure you stir it with a pasta fork or slotted spoon for tubular pasta:

the key to cooking pasta right is to continue to stir it, you do not need to use oil:

cook until al dente, I check mine by taking a piece out and biting it, no pic of me biting it I’m afraid;)

drain and return to the pan:

season your sauce, add your tuna and cook for a couple of minutes and add some of your sauce to your linguine:

serve with the remaining sauce on top and enjoy:)