Spaghetticalculate 80 g per person, want leftovers? Cook extra
Double Cream or soft cheese (Philadelphia style cream cheese)single cream will work if that’s what you have
Tunawe 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
Olivesgreen
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. Reserve some of the cooking water towards the end.
Spaghetti
Drain the spaghetti and add back to the pan.
Stir in the tuna and the olives.
Followed by the cream or soft cheese (if using soft cheese, add some of the cooking water too to thin it), you want the cream to coat the pasta so add it slowly. We don’t like it with too much cream. If using soft cheese (which is our favourite way to make it nowadays), start with a tablespoon. Stir well until it's all mixed.
Then, and this is very important, salt and pepper. Above all lots of pepper.
Notes
Why do I give you no amounts for this recipe?Because it’s so simple and scalable that you can cook it for one or for as many as you want!