Easy Cheap Dinner Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, your wallet’s probably giving you the side-eye after that last online shopping spree (no judgment!). Good news: I’ve got your back with a ridiculously easy, super cheap dinner recipe that’s about to become your new weeknight hero. We’re talking comfort food that practically makes itself. Get ready for your new go-to: **The Lazy Zesty Tomato & Tuna Pasta!**

Why This Recipe is Awesome

Okay, first off, it’s pretty much idiot-proof. Seriously, if I can make this without setting off the smoke detector, you’re golden. It’s also a one-pan wonder, meaning fewer dishes for your future self to regret. Say goodbye to that mountain of pots! Plus, it’s packed with flavor, ridiculously satisfying, and won’t require you to sell a kidney for ingredients. Win-win-win, am I right?

Ingredients You’ll Need

• Pasta (any short shape you fancy: penne, fusilli, macaroni): About 2 cups dry. Because pasta is life, and it’s cheap.
• Canned diced tomatoes (1 large 28oz can): Your flavor foundation. Don’t skip the juice!
• Canned tuna in oil or water (2 standard 5oz cans), drained: Protein punch! Cooked shredded chicken works too if you’re feeling fancy.
• Onion (1 small), chopped: The unsung hero of flavor. Or grab a frozen bag if chopping is too much effort today.
• Garlic (2-3 cloves), minced: Garlic makes everything better, IMO.
• Vegetable or chicken broth (2 cups): Adds moisture and depth. Water works in a pinch, but broth is definitely better!
• Dried oregano or Italian seasoning (1 tsp): A little herby magic.
• Salt & black pepper: To taste, duh.
• Olive oil (a splash for sautéing, optional): Just enough to get things going.
• Parmesan cheese (for serving): Optional, but highly encouraged. Because cheese.

Step-by-Step Instructions

1. Prep Time Zero: Grab a large, deep skillet or pot. No need to preheat anything fancy.
2. Sauté the Aromatics: Add a splash of olive oil (or the oil from your tuna if it was packed in oil) to the pan. Toss in your chopped onion and cook over medium heat until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t let it burn!
3. Dump It All In: Pour in the diced tomatoes (with their juice!), broth, dry pasta, drained tuna, oregano, salt, and pepper. Give it a good stir to combine everything evenly.
4. Simmer Magic: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan with a lid and let it cook for about 12-15 minutes, stirring occasionally. You want that pasta to be tender and most of the liquid absorbed.
5. Stir and Serve: Once the pasta is cooked to your liking (al dente, please!), remove the pan from the heat. Give it one final stir to ensure everything is well mixed and creamy. Ladle into bowls and sprinkle generously with some glorious Parmesan cheese. Dinner is served!

Common Mistakes to Avoid

• Not Stirring Enough: Thinking you can just walk away and let it cook itself. Nope! Stir occasionally to prevent the pasta from sticking to the bottom and ensure even cooking. Rookie mistake.
• Too Much or Too Little Liquid: If it looks too dry and the pasta isn’t cooked, add another half cup of broth or water. If it’s too soupy at the end, simply let it simmer uncovered for a few extra minutes to reduce. It’s not rocket science, just eyeball it!
• Under-Seasoning: Tasting is fundamental, my friend. Add more salt, pepper, or herbs if it tastes a bit bland after cooking. Your taste buds will thank you.
• Forgetting the Cheese: This isn’t a *mistake* per se, more like a missed opportunity for pure bliss. A sprinkle of Parmesan truly completes the dish. Just saying.

Alternatives & Substitutions

• Protein Swap: Not a tuna fan? No problem! Use cooked shredded chicken (leftovers are perfect!), a can of drained chickpeas, or even some browned ground beef or turkey. Just add them in with the tomatoes.
• Veggie Boost: Sneak in some frozen peas, spinach (it wilts right in!), or chopped bell peppers when you add the tomatoes. Extra nutrients, extra yum!
• Cheese Please: No Parmesan? A sprinkle of mozzarella or even a dollop of cream cheese (stirred in at the very end) can add a lovely creamy touch. Get creative!
• Spicy Kick: A pinch of red pepper flakes added with the garlic will wake things up if you like a bit of heat.

FAQ (Frequently Asked Questions)

1. Can I use fresh tomatoes instead of canned?
   Technically, yes, but for “easy” and “cheap,” canned diced tomatoes are your best friend here. Fresh tomatoes will release more liquid and might change the cooking time, plus they’re often pricier out of season. Stick to the can for simplicity, FYI.
2. My pasta is still hard, but the liquid is gone! What do I do?
   No worries! Just add another half cup or so of broth or water, stir, cover, and let it simmer for a few more minutes until tender. Sometimes pasta just needs a little extra hydration.
3. Can I make this vegetarian?
   Absolutely! Just omit the tuna and maybe double up on veggies like spinach and mushrooms, or add a can of drained chickpeas for extra protein. Delish!
4. How long does this keep in the fridge?
   It’s best enjoyed fresh, but leftovers will happily hang out in an airtight container in the fridge for 2-3 days. It might thicken a bit, so add a splash of water when reheating.
5. Do I have to use Parmesan?
   “Have to”? No. “Should you, for maximum deliciousness”? Oh, heck yes! It adds that salty, cheesy punch that really elevates the dish. Your call, but you’ve been warned!
6. Can I cook this in the oven?
   While it’s designed for the stovetop, you could transfer it to a baking dish after combining all ingredients (minus the cheese) and bake it covered at 375°F (190°C) for about 25-30 minutes, or until pasta is tender. Uncover for the last 5 minutes if you want it to brown a bit. Might take a smidge longer, but it works!

Final Thoughts

See? I told you it was easy! Now you’ve got a killer, budget-friendly meal up your sleeve that’s perfect for those ‘I can’t even’ kind of evenings. Go ahead, pat yourself on the back, you culinary genius! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!