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Tuna Pasta Bake

Name: Tuna Pasta Bake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 John West No Drain Fridge Pot Tuna Steak in Spring Water; 1 tbs olive oil; 1 large onion, chopped; 1 red pepper, sliced; 2 cloves garlic, crushed or finely chopped; 1 tin chopped tomatoes; 1 tbs tomato puree; 1 tsp dried oregano; 400g penne pasta; 1 courgette, sliced into half moons; 50g fresh breadcrumbs (blitz a couple of slices of slightly stale bread in the food processor); 1 tbs chopped fresh parsley; 1 heaped tbs grated fresh parmesan cheese

mins

50

approx

4

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Average rating: 3.1/5 from 49 reviews

Nutrition

INGREDIENTS

2 John West No Drain Fridge Pot Tuna Steak in Spring Water

1 tbs olive oil

1 large onion, chopped

1 red pepper, sliced

2 cloves garlic, crushed or finely chopped

1 tin chopped tomatoes

1 tbs tomato puree

1 tsp dried oregano

400g penne pasta

1 courgette, sliced into half moons

50g fresh breadcrumbs (blitz a couple of slices of slightly stale bread in the food processor)

1 tbs chopped fresh parsley

1 heaped tbs grated fresh parmesan cheese

Featuring

No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

Preheat the oven to 170°C fan/190°C conventional/Gas 5

Step 2

Add the olive oil to a saucepan over medium heat then fry the onion and red pepper until softened and lightly browned (about 7-8 minutes)

Step 3

Meanwhile make the breadcrumbs by blitzing in a food processor or grate the bread into a large bowl. Sir in the parsley and parmesan cheese.

Step 4

Add the garlic to the onions and peppers in the saucepan and cook for another 30 seconds then add the chopped tomatoes. Half-fill the tin with cold water and add to the pan. Stir in the tomato puree and oregano and bring to a gentle simmer for 10 minutes

Step 5

Add the courgettes and cook for another 5 minutes or so

Step 6

While the sauce is simmering, cook the penne until almost ready but not quite. Drain the pasta then tip it into the saucepan with the tomato sauce and stir well

EXPERTs TIP

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