Penne with tuna and corn sauce

Ingredients for 3 servings:

• 250 g penne (short tube pasta)
• 2 cans of tuna (in brine, not in oil!)
• 1 small can of corn
• 1 onion(s), diced
• 200 ml cream
• 200 ml vegetable stock
• 2 tsp Provençal herbs (or more to taste)
• 1 tbsp flour
• 2 cloves garlic, finely chopped (amount to taste)
• 2 tbsp olive oil
• 1 shot of white wine
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in plenty of salted water until al dente. Sauté the diced onion in olive oil until translucent, add the garlic, tuna, and corn, and fry briefly. Sprinkle the flour over the mixture, deglaze with white wine and stock. Add the cream and herbs, stir, and simmer for about 5 minutes. Season with salt and pepper. Serve with the pasta. I came up with this recipe while camping. Because it uses only long-lasting ingredients, it’s perfect for that, but it also tastes delicious at home. You can, of course, use other pasta. I like using penne because it absorbs the sauce quite well.