The excessive use of technology in today’s world especially in our children’s lives….there has been much debate about this topic already. Apart from the scientific research studies, our everyday life and relationships stand testimony to the destructive nature of excessive technology use. Still most of us refuse to accept it or do anything about it.
I have entered into much debate, sometimes heated ones, with other parents regarding this, desperately trying to get the point across that you need to spend more time with your children than thrust a gadget into their hands so that we are not disturbed at the end of a tiring day’s work.
Believe me, I have nothing against technology; my whole career depends on it. In its own space, it is extremely useful and I cannot think of a life without it. My child knows enough about gadgets and technology to fit into this society in spite of not being a ‘glued to the iphone/ipad’ child.
Recently, I came across an article by Renee Robinson which captured the essence of what I have wanted to say to each parent. Renee has written it beautifully in the form of a letter to her sons on why she says ‘no to electronics’. Do take a moment to read this article as no one could have said it better than her.
Today’s recipe is a pasta dish – one that my boy loves to eat. It’s an easy, one-pot meal packed with delicious flavour and perfect for weekday dinners. Today’s working parents struggle to eat right on weekdays and this tuna fusilli helps you dish out a great meal within minutes leaving you less stressed out with more time to spend with your loved ones.
A Curtis Stone recipe, this pasta dish is all about the tuna. The rich, meaty flavour of tuna goes well with pasta, throw in some veggies and you have a balanced dish on hand. I have used the Coles brand canned tuna but you can use just about any brand or even fresh tuna if you have some on hand.
Try and get your hand on fresh thyme if possible instead of the dried ones; the flavour is lighter and more refreshing. So, here’s the way to prepare tuna fusilli with crushed tomatoes, green beans and flavoured with fresh thyme and chilli flakes. The perfect one-pot comfort meal!
1. 200 gm fresh green beans, trimmed, cut crossways into 5cm-long pieces
2. 500 gm fusilli
3. ½ cup olive oil
4. 1 medium onion, finely chopped
5. 4 cloves garlic, finely chopped
6. 2 large, ripe, red tomatoes, chopped finely
7. 4 large sprigs of fresh thyme, leaves removed
8. 1 tsp dried chilli flakes
9. 2 x 150gm canned tuna (I used Italian style tuna but any type would do)
10. Salt, to season
11. Freshly milled black pepper, to season
1. Blanch the green beans in salted water and keep aside.
2. Cook fusilli in boiling water according to packet directions. Drain and keep aside, reserving 1 cup water.
3. Heat half the oil in a large pan and add onion and garlic, cook for 1 min or until tender. Add tomatoes, thyme and chilli flakes and cook for 3 mins, or till the tomatoes have softened and turned mushy. Season to taste with freshly ground black pepper and salt.
4. Add reserved pasta water, beans and remaining oil to the tomato mixture. Add pasta and tuna and toss to coat, gently breaking up tuna with a spoon into large bite-size pieces.
5. Serve hot.
And this sparkling brut was a special release as part of the 150th year celebrations of St. James Anglican Church of which I am a member of.
And to end, hope you have taken part in my blog’s first anniversary giveaway. If not, head over to this post to do the same. It is an international competition so make sure to invite your foodie friends too!