I’ll start off with a quick and simple dish. If you ran out of your regular pasta and all that’s left is for chicken noodle soup don’t fret. Here’s a quick and yummy option for your pasta cravings or for an instant snack. (shown above is not the baked version)WHAT YOU’LL NEED:
225 g/8oz. noodle pasta
1 tbsp. vegetable oil
175 g/6 oz. of sausages, sliced and/or
400g/14 oz. tuna in brine, drained and flaked
2 tbsp. cornflour (cornstarch)
425 ml/15 fl. oz./ 13/4 cups skimmed milk
*(If you want to bake it in the oven):
4 medium tomatoes, sliced thinly
25 g/1 oz. fresh breadcrumbs
25 g/1 oz. reduced-fat Cheddar cheese, grated
salt and pepper
LET’S COOK:
The Pasta:
Preheat the oven to 190C/375F/Gas Mark 5. Bring a large pan of water to a boil and cook the pasta according to the instructions on the packet. Drain well.
The Sauce:
Heat the oil in a frying pan (skillet) and fry all of the sausages, until a bit done. Place the cooked pasta in a bowl and mix in the sausages and/or tuna. Set aside. Blend the cornflour (cornstarch) with a little milk to make a paste. Pour the remaining milk into a saucepan and stir in the paste. Heat, stirring, until the sauce begins to thicken. Season well. Pour the sauce over the pasta mixture and stir until well-combined.
*If you want to bake it:
Transfer to the base of an ovenproof gratin dish and place on a baking sheet (cookie sheet). Arrange the tomato slices over the pasta and sprinkle with the breadcrumbs and cheese. Bake for 25-30 minutes.
*Serves four
Bon Appetit and Cheers! =]
