This is a dish that I made often in the hostel in Pune while we were doing MA and PhD... it is fairly simple and very flexible depending on what you have available in your pantry.
Any medium sized pasta- macaroni, fusili, etc
1 can Tuna in oil
2 or 3 eggs, boiled, peeled and chopped roughly
1 bunch spring onions, chopped
200 gms, mushrooms, washed and sliced
garlic, as required, chopped
capsicums,green or coloured, cut into small pieces
1 zucchini, chopped into small cubes
1 or 2 flavour cubes, as required
fresh cracked pepper
Cook the pasta till al dente and keep aside. Toss in a tsp of olive oil.
Flake the tuna in a saucer. Reserve the liquid.
In a pan or wok heat a tbsp of olive oil and fry the garlic and spring onions for a couple of minutes. Add the mushrooms and the zucchini. Cook till the water from the mushrooms has dried up but not completely. Add the flavour cube(s) and salt and pepper as required. Add the chopped capsicums and toss on heat for a minute.
In a large bowl mix the warm cooked pasta with the mushroom mix. Toss in the chopped boiled eggs, flaked tuna and mix gently. Tear the cheese slices into largeish shreds and add to the pasta. Pour in some of the reserved tuna oil and toss with the dried oregano. Ensure that the pastas is still warm when you toss in the cheese...it melts a bit and is just great!!
You can chuck in some sliced black or green olives for an added zing.
Just leave out the tuna and the eggs to make it vegetarian....the pasta still tastes quite yummy.
This makes a nice light lunch especially in the summer.
This is more of a 'salad' type of a pasta preparation.