A sauce for pretty much anything!

This is a recipe from my Dad. He makes it every time we stay with him (that's a good thing!) and when I made it last week Eliza's instant reaction was "Isn't this Grandpa Shays food Mummy?".  

When my Dad was working, part of his training included attended various cookery courses and quite a few with Tanta Marie. In some way this recipe is connected with attending a course there, although he cannot remember exactly how! He's not sure if he made it there or created it later but in some way he connects the two.

It's a sauce that can go with so many things, chicken, fish, veg, tofu etc. Eliza, Jude and Rufus all love it, especially with chicken or fish. Give it a try. It is so simple to make and uses ingredients you are likely to have in the cupboard

Ingredients

2 tbsp Olive or Rapeseed Oil
4 Chicken Breats, cut in to large chunks or strips
1 Onion, chopped
1 Clove Garlic, crushed
A few (about 6 or 7) Mushrooms, sliced (optional)
1 tsp Dried Rosemary
1/2 tsp Fenugreek
1/2 tsp Ground Ginger
1/2 tsp Turmeric
1/2 Pint of Chicken or Veg Stock. If you are using a normal stock cube try using just half (I find it is too salty if you use the whole thing). If you are using low salt then use 1 whole stock cube.  
Pepper and Salt (depending on which stock cube you use)
2 tbsp Passata
3 tbsp Creme Fraiche

Method
Heat the oil in a large frying pan and brown the Chicken. This should only take a few minutes. Remove the chicken from the pan and set aside. If you are using fish, veg or tofu you can just skip this and add it in after the spices (below). Then vary the cooking time at the end if you need to.

Add the onion to the pan and fry for a few minutes until soft. Add the garlic and fry for a couple of minutes. Add the spices, stir and fry for one minute. Add the mushrooms, if using (add a splash of oil if you need to).

Pour in the stock and bring to the boil. Turn down the heat and add the passata and creme fraiche. Mix well and return the chicken to the pan. Simmer on a low heat until the chicken is cooked through. This should be about 10 minutes but check the chicken before you serve.   

If you want a bit more sauce or like it to taste the creme fraiche or passata more you can be flexible with how much you ad. Just taste it as you go along and add more if you like.  

 

Books for 11 and 12 year olds (Year 7)

I have been doing the rounds, looking at secondary schools for Eliza and at one school visit we received this list of recommended reading from the school children (I didn't think to ask for permission to publish the list so have taken off the students names. I'm hoping that's ok!). 

It's a great list and each recommendation has comments from the children about why they liked the book. I thought it might be useful if you are thinking of buying books for Christmas. If you have some to add, let me know x

I'm thinking of reading Blood Ties. It's described as 'scary, disgusting in some places and very intense'. Sounds gripping!

Artichoke Hearts – Sita Brahmachar

It’s a very emotional story about a girl who is turning twelve. It’s about someone my age, which makes it easier to understand.

The Hunger Games - Suzanne Collins 
It's an amazing book and you wil be hooked as soon as you start reading it. Everyone will enjoy it. It's really funny but sad as well. I'd say it is a book with mixed emotions and it has lots of killing.

The Spooks - Joseph Delaney
I would recommend this for readers who like books which are scary, a bit of fantasy and action packed. 

Diary of a Chav series - Grace Dent
I would recommend this series maninly to girls. It's about daily life but hilariously funny. It's about a girl called Shiraz Bailey Wood who's always "keeping it real". When I read the books I couldn't stop laughing.

The Simpsons comic extravaganza - Matt Groening and others
I recommend this book to boys and girls with a sense of humour.

The Freedom Writers Diary - Erin Gruwell
This book is based on a true story. There was a new teacher starting at a school and the school was rounded up in gangs. At first the teacher cannot handle it. You will have to read the book to find out the rest.  

Blood Ties - Sophie McKenzie
This book is about a boy and a girl who were cloned by an evil man and lived thier whole lives separately, until one day they find out everything. This book is scary, disgusting in some places and intense!

There are more to add, but I have not had the chance to add them in (I will do soon).

Peaches in juice - Nature'e Finest

Is it just me or when you are asked "what's for pudding"? do you hear yourself say "yoghurt or fruit" almost every day of the week? I get bored of saying it and I know the children get bored of eating it. 

I could try and make more of an effort to produce some interesting puddings and I know there are some very quick options (we love this fastest ever Lemon Sponge) but making even more effort on a school night is often something I just don't have time to do (or just don't want to!).

So we have reverted to a childhood favourite, peaches in juice. I know it's technically still fruit, but I really am trying hard here to find an easy alternative and it is still an addition to the yoghurt and fruit repertoire!

As a child I remember eating peaches and ice cream for pudding (a lot). Usually the tinned kind, accompanied by sugar loaded syrup and all sorts of other nasties to change the flavour and make sure the sell by date was at least 100 years away. These are still available in abundance but in the same section of the supermarket you will also find Nature's Finest, fruit slices in juice (just juice, no added sugar). Give them a try, they really are delicious x

p.s This is not a sponsored post. I didn't even get sent any freebies (maybe I will now!), it's just another quick idea for a pudding. If you have any others to share I would love to hear them?  

Cauliflower Cheese with Sun-Dried Tomatoes

This is a little twist on the more classic Cauliflower Cheese. I suppose it's obvious to put cheese with tomatoes, but only when I opened the fridge last week and found a lonely cauliflower and half a jar of sun-dried tomatoes did I try this. It's good comfort food and totally delicious.

Ingredients
1 Cauliflower, broken in to florets
1 Pint Milk
50g Plain Flour
50g Unsalted Butter
1 tsp Paprika
100g Mature Cheddar Cheese
Salt and Black Pepper
10 Sun Dried Tomatoes, sliced
Fresh Parsley, chopped

Method

Heat oven to 220C.
In a large pan of water, boil the cauliflower for about 5 minutes or until just tender. Once cooked and drained, arrange in a oven-proof dish.

Meanwhile, in a small saucepan, melt the butter over a medium heat. Once it's all melted, take off the heat and stir in the flour. When it becomes a smooth paste, return to the heat and gradually pour in the milk, a little at a time. The sauce will gradually thicken so keep whisking every time you add milk. Add the milk slowly as you may find you don't use the whole pint and you don't want the sauce too runny.

Once all the milk is in, add the paprika, season and stir for a couple of minutes until smooth. Add the sun dried tomatoes and stir for another minute.

Remove from the heat and stir in most of the cheese (leave enough to sprinkle over the top).

 

Pour the sauce over the cauliflower and sprinkle with the remaining cheese.  
Put in the oevn and bake for about 15 minutes, until the cheese is browning on top. Remove from the oven, sprinkle with Parsley and serve. We usually have ours with Veggie Sausages and / or Garlic Bread.

Marshmallow and Matchstick Bonfires

We are having bonfire night at the in-laws and the original Mrs Tinks (my mother in-law, Judy) has just produced 5 scrummy ingredients for the children to make delicious bonfires. This entertained 7 grandchildren, ranging from 21months to 13 years for at least half an hour, which I would say was pretty good going.

 
To make the Marshmallow and Matchstick Bonfires you will need:

Marshmallows
Chocolate Matchsticks (when I was little, having a box of these in the house was the first sign of Christmas)
Milk or Dark Chocolate (to melt)
Glacier Cherries
Marzipan

Melt the chocolate either in the microwave or in a glass bowl over a pan of simmering water.

Stack the marshmallows in to a small pile, sticking them together with the melted chocolate.

Brush more chocolate around the sides of your marshmallow stack and attach broken matchsticks. If you are buying these bits from your local shop, it might be easier to get chocolate fingers.

Chop up some gracier cherries and stick around the edges to look like flames are starting to appear.

Shape a 'guy' for the bonfire and attach to the top, again using the chocolate or just pushing his squidgy body in to a stick.

Eat them and then send the children outside to run off the sugar rush!

Lamb Burgers

The idea with these burgers is that you can use dried of fresh herbs, whichever you happen to have. I rarely buy fresh mint but I do always have dried mint in the cupboard and mint sauce in the fridge! They are great for children or adults and if you are making them just for adults you could spice them up with a bit of finely chopped Red Chilli.

I made them in the food processor as I just found that a bit quicker and easier to do yesterday. Of course you could mix them by hand if you prefer. The processor means the consistency is less coarse so I suppose it just depends on how you like them. 

As I made them yesterday morning with 6 children running around, then fed those 6 children at speed so we could go back to the park, the serving was a bit 'rough and ready'. Thrown on a plate with Oven Chips and Beans!

This fed 6 children and 1 adult. So I would say it is enough for a family of 5.


Ingredients
400g Lamb Mince
Fresh Bread Crumbs. About one and a half slices / 90g
1 Red Onion, quartered (if mixing by hand then it should be chopped finely)
2 Cloves Garlic, sliced (as above, it should be crushed)
1 Egg, lightly beaten
1 tbsp Mint Sauce (use 2 tbsp Fresh Mint if you have it or 2 tsp dried mint)
2 tsp Dried Parsley (use fresh if you have it)
2 tsp Dried Oregano
1/2 tsp Cinnamon (optional)
Salt and Black Pepper

Method
Put the bread in a food processor and whizz in to breadcrumbs. Add the onion and garlic until they are all finely chopped. 

Add in the parsley, oregano and cinnamon (if using), then season and mix.

Add the mint sauce, egg and lamb and whizz up (not too long) until it is all thoroughly mixed.


Remove from the processor and roll in to balls, before flattening each one out slightly.   

Heat some oil in a frying pan and gently cook the burgers until browned on both sides. It will take about 10 minutes.

Serve in a burger bun (with a few rings of fried red onion) or with big fat chips!  

River Cottage Ten-minute Chocolate Chip Cookies

Another really quick cookie recipe and one that both my boys cannot get enough of. Rufus loves to help make them and once they are made Jude loves to eat them. I sometimes struggle with Jude and his addiction to a biscuit that's name begins with a bog 'O' and an 'unnamed' brand of chocolate chip cookies but he would actually choose these over both of them. I'm not sure I should be boasting about feeding my child cookies, but I say most things in moderation are ok!   

 

Ingredients

125g Unsalted Butter
100g Caster Sugar
75g Soft Light Brown Sugar
1 Medium Egg, lightly beaten
2 teaspoons Vanilla Extract
150g Plain Flour
½ teaspoon Baking Powder
A pinch of Sea Salt
100g Dark Chocolate, chopped into smallish chunks (or use Milk Chocolate, if you prefer)

Method
Gently melt the butter in a small saucepan. 

Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. 

Beat in the egg and vanilla. 

Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.

Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. 

Place in an oven preheated to 190C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.

Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.

Cake Pops

I want to be good at making Cake Pops but I just can't do it! I have made an effort for Halloween as the idea of making eyeballs on sticks is a great one.......

But, when I see other people making them, they look so much more delicious and simple. So, rather than write a post suggesting recipes and decorating ideas I will leave that to the experts and hand you over to those far more qualified. You can see them in all their delicious glory and be guided on how to make them. 

The Pink Whisk

Chocolate Apples

Quicker than toffee apples and less likely to break your teeth! Great for Halloween, either plain, with smarties or some cake sprinkles. If you leave them plain just add some sweets or plastic halloweeny thing to the tray.   

Noodle Soup

The children always like this and it's quick to make, perfect for a fast weekend lunch (or any other for that matter). I used the pre-prepared 'stir fry' veg but you can make up your own. A combination of Spring Onions, Pak Choi, Beansprouts, Sugar Snap Peas, Mushrooms, Carrots, Cabbage etc.

Halloween Unlucky Dip

This post is going to be short and sweet and has one simple idea for a Halloween game. Every year, we have a party but for various reason this year we are sadly not. However, I thought I would share what is always the game the children love most.........lots of buckets full of different gooey and sticky food filled with eyeballs, rats and spiders and deep at the bottom you will find small packets of sweets! This activity always gets a very large, over excited queue of small children. Of course they really want the sweets, but they also seem to spend the rest of the party talking about how disgusting it was (in a good way).
 
For each of the following, place some sweets (in packets) in the bottom of a bucket, mix the ingredients for each concoction and tip in the bucket. Stick in a few plastic insects and rats, form an unorderly queue and get stuck in.....

Blood and Guts
Cooked Spaghetti
Tomato Pasta Sauce (the cheapest you can find)
Vegetable Oil
Raw Eggs (delicately cracked on to the top of the guts)

Congealed Blood
Lots of Jelly 
You could also add some Raw Eggs or over cooked Rice to this to make it more interesting

Zombie Brains
Lots of over cooked Cauliflour
Cottage Cheese or more Raw Eggs
  
Happy Halloween x

Celeriac Soup

My first 'meat free' Monday meal is actually being posted on Monday! AND, if you are really lucky you may even see another one later..........

I tend to be a bit lazy when it comes to soup and I usually buy them. Like so many things I seem to do, I'm not actually sure why? They are usually easy to make and a great way of using up a particular vegetable you seem to have way too much of at the end of the week.

Celeriac is currently in season so I thought I would give it a go. This soup is creamy, but not too creamy (I'm sure I could find a more creative way to describe that) and adding the Lemon at te end gives it a much sharper and fresh flavour.

Ingredients
1 Celeriac, peeled and roughly chopped
1 Onion, chopped
100g Potatoes, peeled and diced
50g Unsalted Butter
2 Garlic Cloves, sliced
750ml Vegetable Stock (as usual, a stock cube is fine)
100ml Cream
Fresh Thyme, about 6 sprigs, leaves picked 
2 tbsp Lemon Juice
Salt and Pepper

Method
Heat the Butter in a large pan and add the celeriac, garlic, potatoes and onion, gently cooking for about 10 minutes until the vegetables are starting to soften. 

Add the stock, thyme and seasoning and bring to the boil. Simmer for 20-25 minutes until the celeriac is tender.

Puree in a blender or use a stick blender (if you don't have one of these you really should).

Stir in the lemon and cream before serving.   

Enjoy x
 

Beef Stew

It's not winter without a stew..........

The cooking time is a couple of hours, but the preparation is really quick. You could vary the veg you use and also use fresh meat or left over beef from your Sunday roast.  

This will serve 4-5 people

Red Pesto

This has to be one of the quickest pasta dishes, using homemade sun dried tomato pesto. If you want to make it in to a more creamy sauce, add a couple of tablespoons of creme fraiche to the pasta with the pesto. 

You could also add other ingredients to the pasta, liked chorizo (that's been fried for a few minutes) or cooked peas. Enjoy x 

Ingredients
400g Spaghetti
140g Sun Dried Tomatoes (this is the drained weight)
1 Garlic Clove
2 tbsp Pinenuts (toasted)
1/4 tsp Dried Chilli Flakes (you can add a little more if you prefer)
5 tbsp Virgin Olive Oil
Salt and Black Pepper
4 Basil Leaves
2 tsp Balsamic Vinegar
Optional: 2 tbsp Parmesan, finely grated (I often leave this out. The children like to sprinkle it over the pasta when I serve it and you can have too much of a good thing!)

Captain Underpants!

I am very fortunate that Eliza and Jude both love to read and can read well, but I did find that getting Jude excited about the possibility of reading a book and then having the attention span to actually read it didn't come so easily. We tried various books about dragons, knights, fighting (I know its all very stereotypical), joke books, comics etc but the books that came to the rescue were the wonderful 'Captain Underpants' by Dav Pilkey. As Jude's friend Ned put it, "they are easy to read as they make me laugh".

The Busy Mum's Cookbook

Yesterday my wonderful friend Mrs B bought me a cookbook. This one she has been telling me about and raving about for ages and if I'm honest, the main reason I haven't brought it, is that I wish I had written it myself!

Tomato Dahl

A few weeks ago I recommended the Cooks and Kids recipe book, as I had given it to Eliza to help her learn some new cooking techniques! At the weekend we tried this recipe and it was delicious. We had it with a Prawn and Mango Curry (recipe to follow), but you could have it as a main meal. I'm hoping to add some more veggie recipes to the blog and I think this one is a good start. The recipe in the book has a few extra spices, but I toned it down slightly.

 

White Chocolate and Cherry Cookies

These are an alternative to Nigella's White Choc and Cranberry Cookies from 'Nigella's Christmas' (Rufus prefers Cherries). Lovely eaten when still warm.

Ingredients125g Unsalted Butter, softened
100g Caster Sugar
75g Light Brown Sugar 
150g Plain Flour
1/2 tsp Baking Powder
1 tsp Vanilla Essence
1 Egg
75g Dried Cherries
100g White Chocolate, chopped in to small chunks

 

Fish Pie

Unlike many fish pie recipes, this one doesn't require the effort of making a traditional roux, which means it is a bit quicker to make and the sauce is a bit lighter. There is no need to pre-cook the fish, again saving you time. If you want to increase the veg, you could also add in a small handful of peas with the fish.

It will feed 5 people.

2 Bean (no beef) Chilli

Yet again, I am posting my 'meat free Monday' meal on Tuesday (sorry!). I was too busy cooking it on Monday so writing about it just had to wait. This is a pretty spicy, bean chilli that you can vary according to taste. Add or reduce the cayenne pepper and chilli's depending on how hot you like it. You can also replace the kidney and cannellini beans for others that you might have in the cupboard (like borlotti or pinto). If you want to take an even faster option to adding the dried herbs and spices, I occasionally use tinned kidney beans that come in chilli sauce. They create a sweeter flavour but are really handy when you are in a rush.

Moroccan Chicken

There are lots and lots of recipes for
this dish but this one is really
simple (which of course, I like).
It is lovely served with Cous Cous or Rice.
You can also swap the chicken
for lamb (neck fillet) if you prefer. 

Butternut Squash Risotto

I don't often cook Risotto (no particular reason why), but I have been trying to add some more vegetarian recipes to the blog and this one seemed ideal.  

I have had a few knife accidents trying to prepare Butternut Squash, so I often buy the ready prepared packs!

Prawn and Mango Curry

Prawn and Mango Curry

The whole family had this one at the weekend. We planned to order in but I found myself in the kitchen on Saturday afternoon, feeling the need to cook. Eliza helped with her 'Cooks & Kids' book (Tomato Dahl) and I made this Prawn Curry.

Baked Apples or an Exploded Brain?

Yes I still have apples in the garden, so this is not the last apple based recipe you will see...... it's the tree that just keeps on giving, so I am taking action and trying recipes that use more apples. Many of the recipes I have are only allowing me to use a couple of apples at a time (and that's just not enough) so this one seemed perfect. Apple is the only ingredient (almost).

Serve them still warm but not straight from the oven (bubbling hot fruit and children are never a good mix), with a lovely big scoop of vanilla ice cream. 

Smarties Cookies

These are quick to make, you don't need to get the food mixer out and can (if you want to...) easily make them with children.

Ingredients
100g Butter, softened
100g Light Muscavado Sugar
1 tbsp Golden Syrup
150g Self Raising Flour
About 80g of Smarties (just short of 2 small packets). If you have a few left over you can push them in to each cookie before they go in the oven.

Friday night dinner

Pasta with Chorizo, Anchovies and Olives

I made this last Friday, to feed the children and three of their friends. It is great for adults too and the Chorizo gives it a rich smoky flavour. Add some Smoked Paprika if you want to spice it up. You could also add some red wine (about 1/4 glass) with the tomatoes.

I don't often make puddings, but everyone loves this Lemon Sponge and it takes 5 minutes to make.

This fed 6 children

Salmon en croute (Midweek)

This can be made mid week as it's easy to put together, but if you want to take more time and care over it and make individual portions, I'd keep it for the weekends.

I don't normally go for cutting up food in to faces or interesting shapes to make it more appealing to little ones, but the fish on the top of these ones was more necessity than design, as it helped the pastry come together on the top. Although, now I look at it, it's not a very good fish!

Serves 4

Marinated Chicken Drumsticks

This one is really easy to prepare and should really be left to marinate overnight. 
If you haven't planned that far in advance, you can marinate the chicken an hour or so before cooking and it's still incredibly tasty. Or, you could just do what I did last night. Totally forgot to do it the night before or even an hour before, so made up the marinade, smothered it over the chicken and put it straight in to the oven. It still tasted delicious!

Date and Apple Squares

I find these a bit crumbly so tend to keep them as an after school snack, rather than let them rattle about in their lunch box all day. However, I also found that I could not stop eating them, so you may want to put them in lunch boxes just to get them out of the house!

Nigella's Meatzza

After watching Nigella cook Meatzza on her show last week, I felt compelled to try it out.

As someone who grew up with mince on the menu at least twice a week (including very pale looking sliced marrow, accompanied by bolognese), I'm intrigued to find yet another variation of a family meal with mince as it's main ingredient.

  

For those of you that haven't heard of, or seen Nigella making her Meatzza, it looks like a pizza, but its base is made out of meatball mixture. Meatzza, Pizza....get it?

We were off to a good start, as the children found the whole meatzza, pizza connection very amusing. It was also pretty quick to make and easy for them to help with, but best of all.....they loved it.

Nigella's Meatzza will definitely be on the menu again.

Chicken Noodles

I have, yet more leftover chicken..........

You don't have to use the left overs from your roast for this one, but it really adds to the flavour if you do. It is really quick to make and if you prefer, you could add different veg to the ones listed below (Courgette, Mange Tout, Pok Choi etc).

This fed 5 children so just vary the amounts according to how many you are cooking for. Don't worry too much about exact amounts of the flavorings, it's the sort of dish you can just keep tasting and adding to as you go along.

 (This is the picture before I added the noodles, hence the lack of noodles....)

Apple and Almond Cake (Hugh Fearnley-Whittingstall)

I am still trying to eat up all those apples and this cake really is lovely. Great with a coffee in the morning, tea in the afternoon or a dessert. It is one of the cakes from 'River Cottage Everyday'.

The only work required is the chopping of apples and then arranging them on the cake, but it's worth it.

Chicken with Cannelini Beans

If you have some left over Roast Chicken and don't know what to do with it, here is a really easy midweek recipe. You could also use raw chicken for this (see the bottom of the recipe for info).

Steph's Chicken With Cannellini Beans

This is a recipe put together by a friend of mine. She is the queen of one pot cooking!

Pasta with Smoked Mackerel

This was last nights quick family meal. It's too simple (and cheap!) not to share.

It was enough for all of us (2 adults and 3 children)

Ingredients 
300g    Penne Pasta
150g    Green Beans or Frozen Petite Pois Peas
2 tbsp  Olive Oil
2 tbsp  Lemon Juice
200g    Smoked Mackerel, skinned and flaked
100g    Creme Fraiche
1 tbsp  Creamed Horseradish

What was I thinking?

Sometimes I find myself cooking and baking things I really don't need to! Of course, I love to cook (and I really, really do) but as a busy parent and sane human being you have to draw the line somewhere!

We have a very fruitful apple tree in our garden so today I am trying to cook and bake with apples. I have found myself making various cakes, apple sauce and apple pie but for some strange reason, at 8pm on a Sunday night I find myself baking my own Apple Crisps......

Oven Baked Pasta with Salami

Here is the next pasta recipe which the children REALLY love and it always seems to be a success on play dates. Ian used to lay claim to it and is great at cooking it, but he hasn't for a while so now it's mine............

Pasta pasta pasta..........

Now we are back to school I have put pasta firmly back on the family menu. I will be sharing a few easy midweek recipes, but am currently working on my time management so I'm not yet organised enough to post them all in one go!

There will be a crossover with some of the ingredients for each recipe so you can mix and match over a couple of weeks and won't find yourself with half a packet of Basil, some Creme Fraiche and Mozzarella and no thoughts on what to cook.

p.s If you do have left over fresh herbs, chop them up, put them in a food bag and freeze them.

Spaghetti Puttanesca

2 cloves garlic, sliced

1/4 tsp dried chilli flakes (you could leave them out but it does give it a gentle kick)
Small tin of anchovy fillets, chopped (I think they are 50g)
4 tbsp olive oil
2 x tins chopped tomatoes
500g pasta
100g black olives
1 tbsp capers (I prefer the baby ones)
Fresh Basil, chopped

Heat the oil in a frying pan and cook the garlic, chilli flakes and anchovy fillets. Cook for a couple of minutes, stirring until the anchovies start to disintegrate. Add chopped tomatoes and let it simmer for about 20 minutes. Cook the pasta for 10 mins.

When sauce is ready, stir in the olives and capers, then toss with the drained pasta. Garnish with Basil (if you have some).

There is also a Jamie Oliver alternative (from his 30 minute meal book) where he adds Tuna  

http://hotcooking.co.uk/recipes/35/jamie-oliver-30-minute-meals-spaghetti-alla-puttanesca