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Country girl's pasta

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 shallot

-A bunch of kale

-Olive oil

-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: