We loved this idea! I will foremost admit I didn’t follow any particular recipe from the cookbook for this test, rather taking the concept and adapting it to what I had in the kitchen at the time, but it was an honest success and a recipe that will be going into high rotation in our kitchen, particularly in the warmer months. The concept is simple. Cook your pasta, make a salad and mix the two and serve. Of course the flavours in the salad should complement being warm but there is so many variations you could invent with this idea you could never ever get bored with eating the same meal twice. I also think this is a great idea for cooking for one and if you end up with enough for two you’ve got instant pasta salad for lunch the next day for work. This recipe really epitomizes the smart simplicity of Donna Hay’s recipes.
So what did we do and how did we do it?
No Cook Summery Tuna Pasta Sauce
inspired by Donna Hay’s Fresh and Light (see p78-79)
- 200g Spaghettini
- 1 bunch of asparagus, cut into approx 2-3cm pieces
- 1/2 spanish onion sliced finely
- approx 2 x 95g tins of drained tuna in spring water.
- 2 tomatoes, diced
- 2 handfuls of freshly washed baby spinach leaves
- 1 handful of fresh basil
- 1 tsp sumac
- zest of 1 lemon
- salt and pepper to taste
- grated fresh parmesan cheese to serve.
Place a large pot of water onto your stove and bring to the boil. At this point add a dash of salt and add in your pasta. Stir just enough to make sure the pasta doesn’t clump together and cook for the length of time as per your packet recommendations.
Two minutes before the pasta is ready to be drained add in the asparagus to cook. Drain when the pasta is ready to go.
Whilst the pasta is cooking in a large bowl place all of your ingredients and combine well.
To this mixture add your hot pasta and asparagus and combine until everything is mixed in well.
Serve immediately with some fresh parmesan cheese.
Happy Cooking & Happy Eating,