Tuna pasta bake
Tuna pasta bake is an absolute classic, made even more wonderful with the addition of dried chilli flakes and rosemary. It's a real crowd pleaser!
- Serves: 3 persons
- 200g fusilli
- 1tbsp olive oil
- 1onion, finely chopped
- 2cloves garlic, crushed
- a good pinch dried chilli flakes
- 400g tin chopped tomatoes
- 200g tin tuna in olive oil, drained
- rosemary, needles chopped to make 1 tsp (optional)
- 75g mature cheddar, grated
Step 1Cook the fusilli following pack instructions, then drain well.
Step 2Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a pan and cook the onion for 10 minutes until softened a little. Add the garlic and chilli flakes, and cook for 3 minutes. Add the tomatoes and half a tin of water, then simmer for 10 minutes. Season.
Step 3Stir the tuna into the sauce with the rosemary (if using) and drained pasta, and tip into a 26cm x 18cm baking dish. Scatter over the cheese then bake for 20-25 minutes or until piping hot and bubbling. Serve with a green salad, if you like.