THE HORSE BOX DINER

March marks the start of the season when many eventers are on the road, living out of lorries and having a full on competition schedule. We salute you… as Tapperz quoted recently on Twitter… ‘a hot shower while on route makes all the difference’.

So the horses are sorted, the riders have hot showers but what about feeding the team? As you all know an army marches on their stomachs so in this regular feature The Trot Up team look at one pot wonders… the ultimate lorry cuisine that will keep you super charged and won’t break the bank.

In the start box this week we have this simple pasta dish – Tomato and Olive Pasta with tuna. Very tasty
and in the realm of puttanesca and the other classic pasta sauces, a great low GI and high protean meal that will also tick the health box. To keep life even easier the majority of the ingredients are either dry or tinned (and can be budget brands if you are skint). The sauce can also be made in large batches (sans tuna), frozen and then defrosted on the way. Dinner in 10 mins which leaves you time for that hot shower and a cold beer. Bliss…

Ingredients (for 4) – this recipe can be scaled up if you have room for a large pasta pan or quick cook fresh pasta.

400g/14oz penne or rigatoni – or a good fistful (who needs scales)20150326_165533

Spray oil – easy to store and low cal – diet tick

2 garlic cloves, thinly sliced – if you must use pre chopped

Large pinch of chilli flakes – another useful lorry stash to ramp up dull meals

A 400g tin of chopped tomatoes

A good squirt of tomato puree

A fistful of pitted black olives, roughly chopped – or slack off and buy sliced ones.

A decent sprig roughly chopped thyme – or dried. We don’t expect to see lorry herb gardens being the new ‘must have’

A 300g tinned tuna in spring water, drained

Salt and freshly ground black pepper

Preparation method

1.Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes, or until al dente.

2. While the pasta is cooking spray a large frying pan with oil and place over a medium heat. Add the garlic, chilli flakes, tomatoes, olives and thyme. Bring to the boil, then reduce the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and freshly ground black pepper.

3.Drain the pasta, then toss in the sauce – if the sauce has thickened then thin it slightly with some of the pasta water. Divide between four plates and serve.

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