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All you need is spaghetti, canned salmon, garlic, baby tomatoes, parsley, olive oil, parmesan if you want it. Super simple and fast and really yummy
Jan 31, 2024
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i planned on making chicken alfredo but i didnt have any chicken (?) so i used some salmon i had in my freezer. i put some cherry tomatoes in the sauce and it was soooo good. i wish i took a picture </3. that will definitely be my go-to for dinner from now on. :P
Jan 15, 2025
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1 can tuna
1 pack grape or cherry tomato
3 or 4 large garlic cloves
1/4 jar of capers
About half a cup of olive oil
Half a container of pasta
1. salt water and boil for pasta. I used pappardelle.
2. Add olive oil and can of anchovies to skillet (you can use less but I didn’t want to deal with left overs). Cook until anchovies mostly dissolve.
3. Roughly chop the garlic and add it to the sardines and oil. Cut tomatoes in half if you want and add to skillet with oil. 4. Drain a can of tuna and put in skillet with oil and tomatoes also add capers
4. Cook on medium or whatever while the pasta cooks.
5. When pasta is al dente, was around 10 mins for me, add it in with the oil mixture. Don’t worry about draining the pasta. You actually want some of the pasta water in with the sauce.
6. Let the pasta mingle with the sauce for a couple minutes and cook to your desired tenderness. Salt and pepper to taste. You probably won’t need much salt depending on how many anchovies you used.
I kind of made this up but it is also similar to dishes I have seen with olives and onions. I like both of those things but I didn’t have them on hand. The whole thing takes pretty much as long as it takes to make pasta and I think it is pretty good.
Aug 21, 2024
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- brown some chopped garlic on pan with olive oil and italian seasoning, s&p.
- add whichever shape pasta (sometimes i do this with orzo instead of like penne), one squeezed lemon‘s juice, and not too much boiling water (enough so that it cooks the pasta, but also so it evaporates by the end)
- when the pasta’s just before al dente, and there’s just a little pasta water left, i add double cream and emulsify, let it cook for a bit.
- turn off heat and toss in grated parmesan, parsley (or basil) (or fresh thyme), and lemon zest.
tasty, zesty and fresh but doesn’t take much time or effort! takes abt as long as ur pasta takes to boil + a few mins for chopping the garlic.
otherwise, i have sauces like napolitana or pesto sauce made in large amounts, so all i have to do is boil some pasta for them throughout the week. or, an even quicker one is if ur groceries sell fresh egg noodles and chopped veg, just add some teriyaki sauce and that’s it)
Apr 26, 2024
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