This Creamy Tuna Pasta uses only 4 ingredients and is delicious!
You know those recipes that say “4 ingredients” and then the list of ingredients is super long?
This recipe is not one of those.
Well, the only ingredients I’ve left out of that number are the salt and pepper because I’m presuming you already have them at home.
Or that you may not even want to add them.
Although, I must say, we like this pasta with both.
Even T who is a bit averse to black pepper.
The little Tapita and I cook this Creamy Tuna Pasta often.
It’s become an “after gymnastics” special.
In fact, she helps cook it it’s so easy.
It’s really quick too, hence why we cook it after gymnastics as we get home late from that one.
In our house this MUST be made with spaghetti, T won’t have it any other way.
But I’m sure it would be great with linguine too.
And any other pasta shape, it’s so good!
By the way, have you joined my Pressure Cooking UK with Feisty Tapas group?
Creamy Tuna Pasta
Handy printable recipe card below
Ingredients
Why do I give you no exact amounts for this recipe?
Because it’s so simple and scalable that you don’t need them.
- Spaghetti, calculate 80 g per person, want leftovers? Cook extra
- Double Cream (single cream will work if that’s what you have), get a small pot if you don’t like double cream in your coffee
- Tuna (we like it in spring water, use whatever tuna you have), you can easily stretch a tin of tuna for 3-4 people, these are odd times after all
- Olives, green
- Salt and pepper
1.
Get lots of water with some salt heating up on the hob in a big pan.
2.
Cook the spaghetti according to the packet, we like it al dente, ie with a bit of bite.
3.
Drain the spaghetti and add back to the pan.
4.
Stir in the tuna (after draining it a bit but not totally) and the olives. Followed by the cream, you want the cream to coat the pasta so add it slowly. We don’t like it with too much cream.
Then, and this is very important, salt and pepper. Above all lots of pepper.
Serve and enjoy!
No, no cheese!
Creamy Tuna Pasta
Ingredients
- Spaghetti calculate 80 g per person, want leftovers? Cook extra
- Double Cream single cream will work if that’s what you have
- Tuna we like it in spring water, use whatever tuna you have, you can easily stretch a tin of tuna for 3-4 people, these are odd times after all
- Olives green
- Salt and pepper
Instructions
- Get lots of water with some salt heating up on the hob in a big pan
- Cook the spaghetti according to the packet, we like it al dente, ie with a bit of bite
- Drain the spaghetti and add back to the pan.
- Stir in the tuna and the olives. Followed by the cream, you want the cream to coat the pasta so add it slowly. We don’t like it with too much cream.
- Then, and this is very important, salt and pepper. Above all lots of pepper.
Notes
“Get lots of water with some salt heating up on the hob in a big pan.” You c/should add “The inner pot of the Instant Pot Evo Plus is ideal for this”
Very good point!!