Dead-easy tuna & broccoli pasta

Some nights require more wine than cooking time… and in those cases, I automatically turn to tuna pasta – this variation pairs particularly well with a merlot, in case you were wondering.

Cooking is great, it really is. I value the time I spend in the kitchen, and I genuinely take interest in how I nourish my body.

BUT… once in a while, I get really lazy. A bad day, a bad project, a bad conversation, or a bad sleep can put me in a state-of-mind that dreads the thought of having to cook.

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Luckily, I generally stock my kitchen with emergency ingredients. For this one, tinned tuna and a handful of pasta is all you really need, and roasting some broccoli in the oven is really not asking too much: 10 minutes of prep, and 40 minutes of time to kill while you sip your merlot in PJs, in front of your favourite series. Tough life? I know.

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There’s more to this recipe, though…

Pasta is meant to be simple. The Italians see it as a valued part of life that reconnects with the basic appreciation for what really matters in life. This pasta is sauceless, cheap, quick and easy, and is as deserving of praise as any 5-star menu in the world.

A good trick with pasta dishes is sticking to simplicity.

Enjoy this one. And cheers, to difficult days and indulgent meals. I am pouring myself another glass as I type this.

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Dead-easy tuna & broccoli pasta
Pescetarian

1 tin tuna
1 clove garlic
1 onion
1 head broccoli
1 ringful of spaghetti
Seasoning

  • Roast your broccoli in olive oil and balsamic vinegar with a little salt and pepper at 180 degrees Celsius for 30-40 minutes.
  • Drink some Merlot while you wait.
  • Boil your pasta as per packet, and start frying your onion and garlic.
  • Throw in your broccoli with the onions and garlic, and then your tuna. Fry until nice and brown. Season as required.
  • Throw everything together, have another sip of Merlot, and enjoy.
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