PRONTO PASTA

This is my easy-peasy spaghetti dish, which I call my 'Pronto Pasta'. I make this often for lunch or a quick supper. It is fresh and light, unlike many of the pasta dishes that are doused in thick heavy sauces. What's more, you don't even need to go shopping before you make this. Just stock up your larder, and run to it when the cravings call. The lemon just makes it all the more summery  and fresher. Enjoy with a glass of cold fizzy white, like Prosecco!

                                                                                                                                        
Ingredients: 
(serves 2)

• Spaghetti - 250 to 300 g,
• Extra Virgin Olive Oil - 3 tbsp + extra,
• Tuna in brine - one 200 g can,
• Black Olives - about 10 to 15, pitted and sliced,
• Dried Thyme - 1/2 tsp,
• Dried Oregano - 1/2 tsp,
• Red Chilli Flakes - 1/4 tsp,
• Garlic (finely chopped) - 1 tbsp or more if you like,
• Zest and Juice of half a big lemon (use if you have got it, totally fine otherwise),

 Method: 

• In a large vessel, bring around 3 to 4 lts of water to boil.
• Meanwhile, in a frying pan or a shallow saucepan, add the EV Olive oil, and the garlic, and bring it over heat.
• Drain the canned Tuna.
• When the garlic begins to sizzle (it SHOULD NOT colour), add the thyme and oregano, the lemon zest (if using), and the drained fish. 
• Stir and cook, breaking the fish up,  for about 2 minutes, and turn off the heat.
• Now add a handful of  salt to the boiling water, and cook the spaghetti according to the packet instructions. Just stir for a minute after adding the pasta to the boiling water, and they won't stick.
• When the pasta is nearly done, say about a minute left to drain, turn the heat back on under the pan with the fish. Add the chilli flakes, and the black olives, and stir for a few seconds.
• Take out about 1/2 a small cup of the salted pasta cooking water, and add to the fish.
• Now drain the pasta, and immediately add to the fish, and stir and mix well. 
• Turn the heat off, and add the lemon juice (if using).
• Serve with a good drizzling of EVOO on top. You can also add some chopped fresh parsley. You don't need to add any cheese, but if you fancy, just sprinkle some grated parmesan on top.

(If you have any aversion towards Tuna, this can easily be made with mushrooms, fresh or bottled, or even with some grilled chicken cut into strips.)

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