Luscious Roasted Tomato & Red Pepper Pasta with Basil Infusions Tuna
A flavour rich Italian style treat.
Bellissimo! Capture the authentic taste of Italy in this flavour packed tuna pasta recipe of al dente tagliatelle and basil infused tuna, with a rich tomato and red pepper sauce. Made for sharing, this delightful dish is a light and tasty meal that’s ideal for a weekend supper or an informal dinner party. All you need to add is a basket of Focaccia bread and a bottle of Chianti and you’ll be transported to Tuscany in an instance. And if you already pre-prepare the sauce and store it in the fridge, this tuna pasta recipe can be thrown together in less than half an hour. It’s made even simpler and tastier, with the help of John West Infusions Tuna which already combines our succulent Tuna with basil infused extra virgin olive oil and comes in a handy to use No Drain pack.
To prepare your Tuna Pasta Bake Recipe Preheat your oven to 190°C / Gas Mark 5.
Place the tomatoes and red pepper halves cut-side up into a large roasting tin. Tuck in the garlic, thyme, basil and season with a little salt and milled pepper.
Drizzle with the extra virgin olive oil, balsamic vinegar, water and finally sprinkle over the caster sugar and bake in the oven for about 40 minutes until soft and slightly charred in places.
Leave the tomatoes to cool before whizzing in a food processor with a handful of fresh basil and adding some of the vegetable stock little by little until you have a smooth sauce, then season with salt and milled pepper. This sauce will keep in the fridge for the best part of a week.
Cook the tagliatelle or whatever pasta you have until al dente. Gently heat the roasted tomato sauce and mix with the pasta.
Finally gently stir in the basil infused tuna then divide between your serving plates and garnish with extra basil leaves.
- 2 cans Infusions Tuna - Basil (130g)
- 400g tagliatelle, cooked for 1 minute
- 500g ripe medium tomatoes, halved
- 1 red pepper, halved and seeds removed
- 4 garlic cloves, peeled but left whole
- 2 tbs extra virgin olive oil
- 100ml water
- 3 sprigs of thyme leaves
- 1 tbs balsamic vinegar
- 1 tsp caster sugar
- Small handful of fresh basil leaves
- 200ml vegetable stock, made from a concentrate cube
- A few extra basil leaves for garnish