Mid week cooking so nice and simple this week, I wish it could always be that simple!

Taken from my favorite source of the moment, the Taste website, I wanted something easy and quick so I didn’t have to fluff around in the kitchen. Turned out well since I have been free-lancing the last two weeks and getting home a bit later than I’m used to.

Dinner was on the table within 30 minutes. Everyone enjoyed it.
I’m not a huge capers fan but I have to agree with mum and say that the capers really add a nice taste to the dish.
If you are not a tuna fan, I’m sure this dish would taste great with smoked chicken.

Creamy Tuna Pasta

350g fettuccine or spaghetti
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained

1. Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.

2. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.

Serves 4