I'm gonna show you the most delicious one pan wonder pasta with sweetcorn, tuna, chilli, parmesan
It's some classic flavours for quite a lot of you students out there. It's utterly delicious. It
happens in one pan in no time at all and it's one of my recipes from a chapter in my brand new book
"One" which is full of one pound wonders. Yep, you got it, It's all done in one pan so not much washing up
but definitely loads of flavour. So it all starts in one nice large pan on a medium high heat.
I'm going gonna use tuna, sweetcorn, parsley. We're gonna use fresh pasta. Now you can get this in the
supermarkets. It's fresh lasagna. This is the key to speed and creativity. You're gonna love it, okay.
So in this pan as it gets warm, often when you get tinned tuna if it's in oil you'll have a little
bit of oil, so we'll put that into the pan. Just a little bit right and then in there we'll add
some chilli. So half a chilli, I'm going to finely slice or you can roughly chop whatever you want
and get that into that lovely flavoured oil. So we don't want to waste that oil, do we. Because
it's full of flavour so in it goes like that and we'll start to fry that. Then I've got the
parsley. I only need a small little handful like this and I'm going to think of it in
two parts. I've got the stalk part that normally people throw away. Not today. We'll finely slice
the stalks because they're really sweet and irony and delicious and they're perfect to fry alongside
the chilli. So this just sweep it onto your knife. We go into the oil like that. Look at
the colours, look at the colours! So just slice up your pasta into like one cm slices
You can go thinner if you want to. Fatter if you want to make pappardelle and things like that. You
can be really creative, absolutely beautiful. So as that oil fries the parsley, I'm going to take half
a red onion and just finely slice it. So these are classic flavours
This is not an italian pasta dish. There's no surprise there right. These are the classic
flavours of the panini right and we've all had it. The toasty sandwich with cheddar cheese, tuna, sweet
corn onion. Utterly delicious. So I'm just going to bring them together in a slightly different way
So the onions are softening up in that lovely tuna oil
with the chilli and the parsley. At this point in the story, I'm going to go in with a little handful
of frozen sweetcorn. Now it could be tinned sweet corn but I think the frozen one is really, really
helpful. Just a handful goes in like that. The great thing about frozen sweetcorn is you can just take
what you want and then put it back in the freezer. You waste nothing. So I'm just going to go in
with a couple of chunks of tuna, about 40 grams. Now, the good news is this tastes
great with whatever tuna you get but of course you know this is quite a nice little quick dish.
You know to have that lovely jar tuna is utterly delicious. So look we got it all going on here
It's half done. We now go in. This is where the technique changes. Instead of having a
separate pan for boiling and cooking pasta, we're going to go in with our hand cut lasagna sheets
Now you can be really creative with that and go fatter or thinner depending on what you like
This fresh pasta only takes like three minutes to cook. So we go in with just enough boiling water
to cover the pasta like that and magic things will now happen. We go in with the parsley, we put it
onto full whack and this lovely pasta will start to absorb the boiling water but also suck up the
flavour of the tuna, the oil. So what's genius about this technique is, it's perfect for busy people
that love delicious food, that haven't got much time and hate washing up, okay. And what's brilliant
is you're looking for that little moment where the pasta's absorbed just enough of the water to
create a lovely natural sauce and then we're done and it's under 10 minutes. If you want to, you can
break the tuna up into little bits. This dish is ready. I'll take it off the heat now. So now I'll
take some parmesan. Try buying fresh parmesan, my lord it's really delicious. A nice little grating
goes in. Just drag it into the pan. This is enough for one person. You can do it for two but it's
really convenient for doing as a portion at a time I think. It's so quick, utterly delicious. And if you
want to, just a little squeeze of lemon on top. For me with the chilli and the parmesan is the
perfect ending to this little story. And i finish with a little swipe of parmesan. Look at that!
So there you go, student pasta but not as you know it. It's silky and elegant. Just twiddle it up
The parmesan, the lemon, the little pops of sweetness that you get from sweet
corn. Whether it's frozen or tin, it doesn't matter. The tuna has that kind of savouriness
It's a beautiful fish and try and search out the better quality tuna. So there you go lovely
people. One pan, one book and one fantastic version of a student staple. Happy days