Looking for the perfect comfort meal to beat the weekend winter blues? Mi Casa front man, J’Something has a treat in store for you. And no, you do not have to spend hours in front of a stove making a pot of stew or soup.
All it takes is a dash of love and scoopfuls of simplicity to pull off his creamy tuna pasta.
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves roughly chopped
½ cup of chicken stock
200g mixed mushroom cups, sliced
375g penne pasta
2 tsp chili flakes (optional)
2 cans tuna in oil, drained, flaked
1 lemon, zest finely grated, juiced
1/4 cup parsley, chopped
1/4 cup grated Parmesan
1 tsp ground black pepper
- Heat the oil in a large pan on high. Fry the onion 2-3 minutes, until tender. Add the garlic and chilli flakes. Add mushrooms and sauté 3-4 minutes, until golden. Add the wine and let it cook down.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, and save 1/3 cup of the pasta water.
- Add tuna and black pepper, stir it in and then pour the cream into the pan. Simmer 1-2 minutes, until thickened slightly.
- Add pasta, lemon zest and season to taste and toss well. Toss parsley and parmesan through. Serve and enjoy!