The Mad Scientist's Spicy Tuna and Mushroom Pasta

This is a really quick and easy dish to make with lots of zingy flavour.

Ingredients:
1 cup of dried pasta per person.
1 jar spicy pasta sauce
1 large tin of tuna (strained)
1 tin of sliced mushrooms (strained)
Around a dozen chopped stuffed olives
A squirt of hot chilli sauce
Black pepper
(For service) Freshly grated parmesan cheese

(Note: Storing the parmesan cheese in the freezer and taking out what you need and allowing it to thaw out just before serving works really well in terms of keeping your cheese fresh and avoiding all that yucky mould and wastage!)

As far as the Mad Scientist is concerned, due to having a microscopic-sized kitchen, it is often too much trouble to cook something on the stove, so it is surprising just how much you can cook using a microwave.

First cook the pasta - one cup of dried pasta per person accompanied by two cups of hot water (just boiled in the kettle). Place a plate underneath the microwave container to catch the drips if the water "boils over". Cook for around 13 minutes on "high".

Slice the stuffed olives into two or three pieces and combine them in another microwave container with all the other ingredients (except the cheese). Mix well. Heat through on "high" for 5-6 minutes.

Place the pasta in the bottom of each serving bowl and ladle a generous dollop of pasta sauce over the top. Serve with the freshly grated parmesan cheese. Garlic bread is optional.