Spaghetti with Tuna and Olives

Easy and nutritious, this is the sort of recipe that every student should have up his or her sleeve as it costs very little but tastes sensational and uses storecupboard ingredients - perfect for when you haven't time to go shopping.Easy and nutritious, this is the sort of recipe that every student should have up his or her sleeve as it costs very little but tastes sensational and uses storecupboard ingredients - perfect for when you haven't time to go shopping.

Serves 3

This recipe is taken from Frugal Food

Spaghetti with Tuna and Olives

Ingredients
1 lb (450 g) spaghetti
1 x 210 g can tuna in oil
1 large onion, peeled and chopped
1 clove garlic, crushed
4 oz (110 g) button mushrooms, quartered
1 lb (450 g) ripe tomatoes, skinned and chopped
1 tablespoon tomato puree
1 teaspoon dried basil
2 oz (50 g) stuffed green olives, chopped
A little butter
Some grated Parmesan cheese
Salt and freshly milled black pepper

Method

First drain the oil from the tin of tuna into a saucepan, heat it gently and fry the onion and garlic until softened.

Then add the mushrooms to the pan and cook for a further 2-3 minutes.

Now pour the tomatoes into the pan, add the tuna, tomato puree and basil, then cover and cook for a further 10-15 minutes, or until the mixture has reduced to a nice consistency. Next add the olives, taste, and season with salt and pepper.

Cook the spaghetti for 10-12 minutes in plenty of salted water, drain and toss a little butter in. Then season well with salt and pepper, and serve the spaghetti topped with the sauce and have some freshly grated Parmesan to go with it.

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