Tired of the battle?

Tired of politics?

Hungry for days?

Don't want to eat the same things anymore, but don't know what to cook?

You are in the right place.

Today's recipe: Philadelphia Pasta with Tuna

Easy, fast and light. Perfect for kids too!

Ingredients (for 1 person)

• Cream cheese (90 g)

• 1 can of tuna

• Pasta (100 g)

• Cherry tomatoes (optional)

Note: You can use light cream cheese if you're worried about your abs war damage. You can also use real fish instead of canned tuna if you have the time (and the willingness) to cook it. Short pasta is recommended, but any type will work.

STEP 1

Take a pot and fill it with water. Place it on the hob over medium heat. Add salt and wait until the water starts boiling.

Once it's boiling, add the pasta. Stir it once and repeat every 2 minutes. (You can now move to Step 2).

The pasta is ready when a fork slides through it easily, but it still feels slightly firm. That's al dente.

The average cooking time is about 5 minutes, but check the package instructions... or just follow your heart.

Note: You can even turn off the hob after adding the pasta. It'll cook anyway thanks to the hot water. You'll save a bit of money, although it may take a few extra minutes.

STEP 2

While the pasta is cooking, take a pan and place it on the hob over low heat.

Add one teaspoon of olive oil.

Note: Instead of regular olive oil, you can use the mercury oil from the tuna can. That way you'll have more money left for weapons.

Open the tuna can and drain the oil, and add the tuna to the pan.

Add the cream cheese.

Pour a splash of the pasta cooking water into the pan.

Stir everything together until the sauce becomes creamy. If necessary, add a little more cooking water.

Now you can add any spices you like. I recommend only chili flakes for a simple but tasty result.

Optional: Cut 2 cherry tomatoes in half and add them to the pan. They'll release their sweetness into the sauce.

By now the pasta should be ready. If not, simply turn off the pan and wait.

STEP 3

It's time to transfer the pasta from the pot to the pan.

Before using your trusty colander damaged helmet, save a mug of pasta water, just in case.

Drain the pasta, add it to the pan and, if you turned the heat off, return it to medium heat.

Toss everything together until every piece of pasta is coated with the sauce.

Note: If the sauce looks too thick, simply add a splash of the pasta water you saved earlier.

Optional: Add another pinch of chili flakes.

Finally, add a splash of water, cover the pan and let it cook over medium heat for 30–60 seconds.

Finish with a pinch of origan (or parsely).

Optional: Add one or two fresh cherry tomatoes just before serving for a touch of freshness.

Buon appetito!

-Tizio