Yesterday, upon recovering from a terrible hangover I cooked an interesting pasta salad that turned out to be very tasty. You need:
- Pasta (250 g). I recommend farfalle or fusilli – even better in three colours.
- A can of tuna (130 g)
- A can of Mexico salad: sweet corn, peas and paprika (250 g)
- Sour cream (150 ml)
- One table spoon of butter
- Basil and oregano
- Parmesan cheese
The quantities are for a double meal (two people). Boil the pasta, drain it when it’s done, put it back in the pot you used for boiling it and add the butter. Stir. Open the cans, drain the tuna and the Mexico salad, then put them in a bowl and add the sour cream. Add basil and oregano to taste. Stir. Put the pasta in the dishes and place the tuna and salad sauce over it. Add Parmesan cheese around the sauce, over the pasta. Season with salt and pepper to taste. Serve.