I wasn’t planning to post this recipe as the colour of the sauce was so orange; it just didn’t look all that attractive. And I wasn’t sure how it would taste. But then we all thought it was incredibly yummy and so I’m sharing it now.
I didn’t have much time to cook last night since I was baking 80 gingerbread cookies for an event this weekend. We’re decorating cookies to include in Christmas hampers for a women’s shelter.
So, I quickly scrounged around the kitchen to see what I could put together. It turned out to be a real simple and delicious meal, ready in 20 minutes.
Creamy Tomato and Tuna Egg Noodles
Ingredients
2 cans (80g) of tuna packed in olive oil
1 clove garlic minced
1t anchovy paste
a pinch of dried oregano
1 can (398ml) tomato sauce
1/4C whipping cream
1/2C freshly grated parmesan cheese, divided
250g egg noodles
salt & pepper to taste
Instructions
1. In a medium pot, cook tuna, garlic, anchovy paste, and oregano over med/low heat for a few minutes.
2. Bring a large pot of salted water to a boil.
3. Add tomato sauce and whipping cream. Simmer over medium heat for 10 minutes.
4. Add the egg noodles to the boiling water and cook per the instructions on the package (about 8-9 minutes).
5. Drain the noodles and add to the sauce. Stir in parmesan cheese. Cover and let cook for another 2 minutes.
6. Add salt & pepper to taste. Serve with additional parmesan cheese.
** Note: Olives would be a good addition.
My fridge may not be well stocked but I try to keep my pantry full. A well stocked pantry really helps with whipping up dinner in a snap. What are some of your favourite staple items you keep on hand?