Tuna Pasta Bake

• 分量: 5 serves
• 調理時間: 10 mins
• 総時間: 40 mins

材料

1 tbsp olive oil

2 garlic cloves , minced

1 small onion , finely diced

800g crushed tomato (Note 1)

1 tbsp tomato paste (optional, thickens sauce slightly)

3/4 cup (185ml) water

1 tbsp Italian mixed herbs , or other dried herbs of choice

1 tsp salt

1/2 tsp black pepper

425g can chunk tuna (preferably in oil), drained

200g spiral pasta (or other pasta of choice)

1 1/2 cups (150g) shredded mozzarella cheese

Olive Oil , for drizzling

手順

1. Preheat oven to 180C/350F.

2. Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.

3. Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.

4. Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.

5. Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).

6. Turn the stove off, add pasta, stir in.

7. Add tuna and GENTLY stir it in – don’t break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).

8. Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.

9. Stand for 3 minutes then serve!

メモ

Make ahead – best way to make ahead for freezing:

• cook and cool pasta

• make sauce per recipe, add extra half cup water at end. Cool.

• assemble per recipe, cover then freeze. Thaw before cooking.

Cooked leftovers – keep in the fridge 3 to 4 days and reheat in microwave.