Recipes
Spanish-style tuna pasta bake
Enjoy the taste of Spain in your own kitchen with a smoky, cheesy dish of delight.
Enjoy the taste of Spain in your own kitchen with a smoky, cheesy dish of delight.
Cook: 55 Mins
Serves: 4
Price: £1.91 per serving
Nutritional Information
Each 487g serving contains
Energy
13894kj
682kcal
13894kj
682kcal
34%
Fat
20.9g
20.9g
Med
30%
30%
Saturates
11.7g
11.7g
High
59%
59%
Sugars
12.2g
12.2g
Low
14%
14%
Salt
1.56g
1.56g
Med
26%
26%
of your reference intake.
Typical energy values per 100g:
2853kj/682kcal
Typical energy values per 100g:
2853kj/682kcal
Ingredients
1tbsp olive oil
1 brown onion, diced
2 garlic cloves, crushed
2 sweet peppers, diced
1tsp sweet smoked paprika
1tbsp red wine vinegar
500g passata
2× 145g tins Skipjack Tuna Chunks in Spring Water, drained
400g wholemeal pasta
150g Manchego cheese, grated
Method
1
In a large pan, heat the olive oil over a medium heat and add the onion. Cook gently for 5 mins until starting to soften, then add the garlic and cook for a further minute. Add the peppers and cook on low for 10 mins more.
2
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, reducing the cooking time by 1 min. The pasta will cook further in the oven. Reserve 125ml pasta cooking water.
3
Once softened, add salt and pepper, the paprika and red wine vinegar. The vinegar should bubble and reduce when added. Bubble for 2–3 mins and add the passata and stir well. Bring to a gentle simmer.
4
Preheat the oven to 180ºC/160ºC fan/gas 4. Add the drained tuna to the passata and stir to break it up. Once the pasta is cooked, drain and add to the tomato sauce with the pasta water and stir to combine. Transfer into a baking dish and sprinkle over the grated Manchego cheese.
5
Place in the oven and cook for 15 mins or until the cheese is melted and golden. Serve immediately.