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Fusilli with tuna, capers and cream

A tin of tuna and some pasta are enough to make a meal, though for added interest I’ve included capers and garlic. You can also stir in a few chopped olives, if you wish.

Serves 4

PREPARATION TIME

5 minutes

COOKING TIME

10–12 minutes

Salt and freshly ground black pepper

350g (12oz) dried fusilli, or other pasta shape such as penne or farfalle

3 cloves of garlic, peeled and crushed or finely grated

3 tbsp capers, drained and rinsed

100ml (3½fl oz) single or regular cream

2 x 185g tins of tuna, drained and broken into chunks

3 spring onions, trimmed and sliced at an angle

* Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the fusilli and cook for 10–12 minutes or according to the instructions on the packet, until al dente.

* While the fusilli is cooking, mix together the other ingredients in a bowl, seasoning with salt and pepper to taste. When the pasta is cooked, drain it, then stir into the tuna mixture and serve.