Store Cupboard Pasta

This recipe reminds me of my university days.   It’s the type of thing I used to make back then when I would just look in the cupboard and throw a few things in a pan to eat with pasta without any advance planning. These days I rarely make it as my husband doesn’t like tinned fish or sweetcorn.  The fact that I was in on my own last night meant I didn’t want to spend a long time in the kitchen and also gave me the perfect opportunity to use ingredients that he doesn’t like.

I’m also sending this post to Presto Pasta Nights which is being hosted by Bellini Valli of More Than Burnt Toast this week.

Ingredients - serves 1

1 tin mackerel or sardines in tomato sauce

1 small onion

About 8 cherry tomatoes

2 tbsp frozen sweetcorn

2 tbsp frozen peas

1 clove of garlic

Enough pasta for one

How to make Store Cupboard Pasta

1. Put the pasta on to boil.  Five minute before the end of cooking add the frozen peas and sweetcorn.

2. Fry the onion.  When soft add the garlic and cherry tomatoes.  Finally add the fish.  Break the fish up a little with the spoon but not too much. If it is too dry add a couple of tablespoons of water.  Continue to cook just until the fish is heated through.

3.Drain the pasta and put it in the pan with the sauce. Mix it all together so the pasta is coated in the sauce.

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