Place a large pot of salted water to boil on the stove - when boiling add a whole packet of pasta - either short or long.
Here I used a 500g packet of Penne
Candela, but spaghetti
or normal penne would be fine - give it a good stir and keep stirring every few minutes.
You are going to use some of the pasta water so don't throw it away.
In the meantime put a large frying pan on the stove and heat the olive oil - when nice and hot add the garlic, crumbled stock cube and chopped spring onions and brown lightly.
Add the white wine and reduce until the alcohol has cooked off, then add the tinned tuna and water as well.
If you don’t happen to have tuna in water, you can use the tuna in oil - no problem as you have the pasta water to add a little moisture.
Cook for about 5 minutes to get those flavours up and tangy.
Add the pasta straight from the pot - i.e. using a slotted spoon - as you want wet pasta not dry pasta.
with permission of Janice Tripepi.
visit Janice Tripepi’s
blog, click here.