Tuesday, 3 June 2014

Tuna Pasta Bake


This recipe has valuable inputs from my husband, Douglas - Thanks honey... It wouldn't be as tasty without you.

Ingredients: (For 4) 

Penne Pasta - 500 gms 
Butter - 50 gms
Cheddar - 250 gms, grated
Tuna in spring water - 2 large cans, drained
Onions - 2 small, chopped
Capsicum - Red, chopped
Garlic Pods - 5, finely chopped
Fresh Vine Tomatoes - 7 to 8, sliced into 2
Tomato Passata - 6 to 8 tbsp
Fresh Green Chillies - 3 to 4 sliced into half & deseeded (Optional, if you want a bit of heat)
Fresh Lemon Juice - 1 tsbp
Bread crumbs - Half a slice
Fresh Coriander - 2 tbsp, finely chopped

Oil

Method:

1. Heat the oven to 180 degrees C.

2. Boil the pasta for 2 minutes less time than the cooking time stated on the pack.

3. To make the sauce, heat some oil / butter in a large non - stick pan. Put the onions in them & brown them.

4. Add the capsicum and cook it for 2 - 3 minutes.

5. Add the chopped garlic and cook it again for 2 minutes.

6. Add the sliced chillies and cook for about a minute.

7. Add the fresh tomatoes and cook them for 3 minutes and then add the tomato passata, along with the fresh lemon juice, and cook again for about 5 minutes.

8. Remove the sauce from the heat and stir in all but a handful of cheese and the fresh coriander.

9. Drain the pasta, mix with the sauce and tuna.

10. Transfer to a baking dish and top with the rest of the grated cheese and the breadcrumbs.

11. Bake for 15 - 20 minutes until the cheese on the top is golden and starting to brown.

12. Serve hot with some more sprinkled cheese on top.

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