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Kerryann’s tuna pasta bake
Kerryann’s tuna pasta bake
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Total Time:
1 hour
Budget-friendly and easy family bake.
Ingredients:
  • 1 onion
  • 2 cloves of garlic
  • olive oil
  • 1 pinch of dried chilli flakes
  • 3 x 400 g tins of chopped tomatoes
  • 1 bunch of fresh basil (or use 1 teaspoon dried oregano instead)
  • sea salt
  • freshly ground black pepper
  • 500 g dried penne
  • 2 x 180 g tins of tuna from sustainable sources (275g drained weight)
  • 150 g mature Cheddar cheese
Instructions:
  • Preheat your oven to 200ºC/400ºF/gas 6. Finely chop the onion and garlic. In a large shallow pan over medium-high heat, heat 2 tablespoons of oil and sauté the onion, garlic, and chilli flakes (if using) for 5 to 10 minutes until softened. Increase heat to high and add the chopped tomatoes. Tear basil leaves, reserving a few for garnish, and stir into the sauce. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Boil water in a large pot, adding salt and pasta. Cook until almost done, then drain. Stir drained tuna into the sauce, season with salt and pepper. Combine drained pasta with the sauce, transfer to an ovenproof dish (roughly 25cm x 30cm). Grate cheese over the pasta, top with reserved basil leaves, sprinkle with black pepper. Drizzle with oil and bake for 15 to 20 minutes until golden. Let it stand for 5 minutes, then serve with a side salad. Enjoy!

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