Throwback: Tuna Pasta Bake
There's something so nostalgic and comforting about a baked pasta dish and the tuna pasta bake is an old school classic.
Great for using up odds and ends of pasta from the back of the cupboard and cheese from the fridge, you can mix and match with whatever you have. You can also swap out the red onion for any onion or leek, the chilli flakes for fresh chilli and the tuna for any canned fish. The best bit about this recipe, however, is the topping - crackers/breadcrumbs for ultimate crunch, cheese for gooey indulgence and then crushed up crisps for a punch of extra flavour!
Throwback: Tuna Pasta Bake
Serves 6
oil
1 red onion, finely chopped
4 cloves garlic, finely chopped
1 tsp dried chilli flakes (optional)
250ml red wine (optional)
3 x 400g tins of chopped tomatoes
2 tsp sugar
500g dried pasta
2 x 180g tins of tuna from sustainable sources, drained
40g cream crackers or breadcrumbs
40g crisps (I used salt and vinegar)
100g hard cheese (I used half Emmental, half Parmesan)
Preheat the oven to 200ºC/400ºF/gas 6.
Place a large saucepan over a medium heat and drizzle in a tablespoon of oil. Add the onion, garlic and chilli flakes (if using) and fry with a good pinch of salt for around 8 minutes, until softened, stirring occasionally. Turn the heat up to high and pour in the wine (if using). Allow to bubble away until reduced by half. Then add the chopped tomatoes with the sugar.
Bring the sauce to the boil, reduce the heat to low and simmer for 20 minutes. Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it’s done – it’ll finish cooking in the oven.
Drain the tuna and stir through the sauce, making sure you don’t break it up too much. Season with a a little more salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
Smash up the cream crackers and the crisps - you can do this with the end of a rolling pin in a large bowl or just use a food processor. Sprinkle over the pasta and then grate over the cheese. Bake in the preheated oven for 15 to 20 minutes, or until golden. Leave to stand for 5 minutes, then serve!
Great for using up odds and ends of pasta from the back of the cupboard and cheese from the fridge, you can mix and match with whatever you have. You can also swap out the red onion for any onion or leek, the chilli flakes for fresh chilli and the tuna for any canned fish. The best bit about this recipe, however, is the topping - crackers/breadcrumbs for ultimate crunch, cheese for gooey indulgence and then crushed up crisps for a punch of extra flavour!
Throwback: Tuna Pasta Bake
oil
1 red onion, finely chopped
4 cloves garlic, finely chopped
1 tsp dried chilli flakes (optional)
250ml red wine (optional)
3 x 400g tins of chopped tomatoes
2 tsp sugar
500g dried pasta
2 x 180g tins of tuna from sustainable sources, drained
40g cream crackers or breadcrumbs
40g crisps (I used salt and vinegar)
100g hard cheese (I used half Emmental, half Parmesan)
Preheat the oven to 200ºC/400ºF/gas 6.
Place a large saucepan over a medium heat and drizzle in a tablespoon of oil. Add the onion, garlic and chilli flakes (if using) and fry with a good pinch of salt for around 8 minutes, until softened, stirring occasionally. Turn the heat up to high and pour in the wine (if using). Allow to bubble away until reduced by half. Then add the chopped tomatoes with the sugar.
Bring the sauce to the boil, reduce the heat to low and simmer for 20 minutes. Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it’s done – it’ll finish cooking in the oven.
Drain the tuna and stir through the sauce, making sure you don’t break it up too much. Season with a a little more salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
Smash up the cream crackers and the crisps - you can do this with the end of a rolling pin in a large bowl or just use a food processor. Sprinkle over the pasta and then grate over the cheese. Bake in the preheated oven for 15 to 20 minutes, or until golden. Leave to stand for 5 minutes, then serve!
Comments
Post a Comment