I had plans to make some elaborate meal involving chicken and garlic sauce for tea, but my local supermarket foiled me by having no chicken breasts left – the supermarket running out of things is a common occurence when I’m forced to go shopping after work! I had no plan B, and after dragging my disappointed self all the way round the supermarket then carrying the far too heavy bags home in the dark I really wasn’t in the mood for slaving over our evening meal anyway, so we’re having my usual “can’t be bothered to cook properly but don’t want to just shove some crispy chicken in the oven (plus there is no crispy chicken in the freezer)” fallback meal: Tuna Pasta Bake. Here’s how to make it:
Pasta – something like penne or farfalle works best
Whatever vegetables you have to hand and can be bothered to deal with (I used courgette and leek today. On less lazy days, I might chop an onion. Lazier days involve a tin of peas or kidney beans)
Tin of chopped tomatoes
Tin of tuna (in water/juice, not oil)
Freshly ground black pepper
Cayenne pepper (optional)
Cheese (preferably Cheddar, but any strong cheese will do. The mild type where you need practically a whole block just to be able to taste anything won’t work here!)
Ready salted crisps
1. Place enough pasta for the number of people you are in a pan and add boiling water. Cook for about half the time the packet says to – it will continue cooking in the oven later and you don’t want it to go mushy!
2. While the pasta is cooking, chop up your vegetables – or just open the tins if you’re going for the really lazy method – and place them in an oven-proof dish.
3. Add the tinned tomatoes and tuna and stir everything together, then add herbs and spices.
4. Add the pasta and stir until most of the pasta is covered with tomato. If there isn’t enough tomato for all your pasta, add another tin (I make pasta for 2-3 people and one tin is enough for that)
5. Grate cheese all over the top of your pasta/veg mix. Or use ready-grated stuff.
6. Crush a handful of ready-salted crisps and sprinkle them over the top of the cheese.
7. Place the dish in the oven at around 180° for about 20-30 minutes, until the cheese has melted and top is starting to go golden brown.
8. Dish out and enjoy
If you’re vegetarian or just don’t like fish, you can leave out the tuna and add extra vegetables for a vegetarian version – I’ve done it before and it works well. Oh, and the usual reaction I get when I mention the crushed crisps is a look of disgust, so if you’re currently sitting pulling faces at your computer then I would like to say try it first! It’s nice, honest!