Country girl's pasta
Updated: Apr 18
Super easy last minute recipe that will surprise you for the extraordinary taste!
Perfect after workout meal as it is a bit carbs heavy with the addition of the beans but sometimes this is all you need. Good amount protein from the tuna and fibres from the kale makes it a well balanced dish.
On a daily basis I prefer to use fresh, locally sourced organic ingredients but life in London is super busy and when I don't have time for grocery shopping, I just use this under 30 minutes recipe to save my dinner.
-300gr of short pasta such as fusilli
-1 can of butter beans or cannellini beans
-2 cans of tuna in sunflower oil
-2 spoons of capers
-2 spoons of green olives
-A bunch of kale
-Crushed chilli flakes
-Put the kettle on at max capacity.
When the water is ready put it in a large pot and when it is boiling add some salt.
Stir well and then add the pasta in covered with a lid.
-Slice the shallot thinly and chop the kale.
Pour two spoons of extra virgin olive oil in a large pan with the shallot and the chilli flakes.
Let it warm up for a minute so the chilli can release its spiciness in the oil.
-Add the tuna, the beans, the capers and the olives.
-Let it cook for about 5 minutes, again in order to mix well all the flavours.
My advice is not to add salt as the all the canned ingredients contain it anyway.
-When the pasta is almost ready, reserve a cup of its water in order to make the sauce creamier due to the fusilli’s amid left present.
-Rinse the pasta and add it to the sauce. Stir well and serve hot!
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Check out another of my pasta recipes: