Across the blogosphere, just like in real life, there’s a kind of Christmas mania setting in. There are lots of lovely people who are describing all the plans they’ve made and all the presents they’ve carefully crafted, sitting up late to embroider children’s names onto hand-quilted stockings and the like.
Reassuringly, there are also lots of people like me, who are suddenly realising that there are just 10 DAYS until Christmas and that it might be a little too late to take on all those festive projects. These people are probably sitting in their kitchens thinking about blogging and remembering to pay the phone bill and realising that they forgot to ring their sister for her birthday. After a while they might notice a slight smell of burning and remember the tray of Christmas mince pies they put in the oven to take to a work party. They will be tempted to shout and scream, but they will instead share a recipe for an emergency dinner – the sort of thing people like them need at this time of year when there is little time to waste and lots of things to do.
When I’m stressed I crave salty, creamy carbs. This almost instant pasta sauce is just the ticket. Add or subtract ingredients to suit your own storecupboard. Whiz it up in a processor and you’ve got a fabulous topping for crostini or a dip for posh crisps.
For two people:
About 100g cream cheese
185g tin tuna, drained
A couple of handfuls of olives, stoned if you can be bothered
4-5 sundried tomatoes
lots of freshly ground black pepper
Fresh herbs – basil, parsley, rosemary – if you have them
zest of a lemon
Throw everything into a big serving bowl and mix well to combine. Cook enough spaghetti for two people (about 220-250g), then drain and add to the bowl. Toss through the sauce, taste for seasoning and serve. Very good with a soothing glass of rose.