Weeknight Pasta From The Pantry

1. 1

   Start about 5-6 quarts water to boil. Add salt. When boiling, add the dry pasta and start to cook it.

2. 2

   Meanwhile, in an oven-proof casserole (about 4 qt size), mix horseradish, tomato sauce, corn, beets and tuna. Include the beet liquid & tuna oil - they carry good flavors. Or add 1-2 tbsp olive oil if tuna was canned in water.

3. 3

   When the pasta is nearly al dente (1-2 minutes less than package instructions), remove the pot from the heat. Do not rinse - you'll lose the good starch in the water. Using a skimmer or slotted spoon, remove the nearly-cooked pasta to the casserole dish with tomato-fish-vegetables and toss together. Taste & adjust seasoning if needed with salt and pepper, lemon juice or more horseradish. Also add half to one cup pasta cooking water to sauce.

4. 4

   You can interrupt your prep here and store the mixed but only partially cooked dish in the refrigerator, covered, up to 3 days.

5. 5

   Warm briefly in a medium hot oven (350-400F) about 15 minutes if making the recipe straight through, or 20-30 minutes if taking it directly from the fridge.

6. 6

   Wine options. A light Zinfandel or Primitivo, to pick up on the tomato. Or maybe a dry Riesling to pick up on the tuna.

7. 7

   Extras freeze well. Thaw in fridge, or take directly from freezer to oven or microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.