Pasta with Tuna and Mayonnaise

Ingredients:
(serving for 2)

200 gm Fusilli (corkscrew pasta)
1 can Tuna Flakes
1 bowl Cherry tomatoes (sliced)
1 cup Yellow Peas
3 tbsp Mayonnaise
Olive oil
Dried basil
Black Pepper to taste

Method:

Cook fusilli according to the directions in the packet; drain and cool. Pour a tbsp of olive oil into the fusilli and mix well.

Cook the peas until tender (the peas can be soaked overnight to cut cooking time), drain and cool.

In a bowl, place the fusilli, yellow peas, cherry tomatoes and tuna flakes. Sprinkle some dried basil leaves and some pepper. Add the mayonnaise and mix well.

Chill for at least 2 hours before serving.

Pasta in Basil and Tomato Shrimp Broth

Ingredients:

300g prawns (peeled and set the shells aside)
1 carrot
1 stick of celery
1 onion
6 cups of water
Spaghetti for 4 persons
2 tbsp olive oil
1 tsp chopped garlic
1 onion (chopped finely)
White wine
4 ripe tomatoes (chopped)
Fresh basil leaves
Salt and pepper to taste

Method:

Make a seafood stock by boiling 6 cups of water with prawn shells, carrot, celery and onion in a pot and simmer till reduced.

Cook the spaghetti in a pot of boiling salted water till al dente or slightly firm to the bite. Drain noodles and set aside.

Heat the olive oil in a hot pan and sauté the garlic and chopped onion till soft. Add a splash of white wine to moisten. Strain stock into the saucepan and add in the ripe tomatoes.

When boiling, add the prawns. Turn off the heat and wait for the prawns to turn pink. Ladle broth and prawns over drained pasta, just enough to cover, dress with fresh basil leaves and pepper and serve hot.