Tunaputtanesca
pastabake
SERVES4.HANDS-ONTIME 15 MIN,
OVEN TIME 20 MIN
- Glugoliveoilforfrying
- 2 garliccloves,sliced
- 1 redchilli,chopped
- 75golives,pittedandsliced
- 50gdrainedcapers
- 2 x 400gtinschoppedtomatoes
- 70gtindouble-concentrate
tomatopurée - 400gpastashapesofyourchoice
- 145-160gtinsustainable tuna,
drainedandflaked - 100ghardmozzarella or cheddar,
grated - Handful fresh basil leaves
1 Heata glugofoliveoilina sauté
panorlargedeepfryingpan,then
frythegarlicandchilliovera
low-mediumheatfor2 minutes.
Stirintheolives,capers,chopped
tomatoes,halfa tinofwaterand
thetomatopurée.Seasonwith
blackpepperanda littlesalt,bring
totheboil,thensimmerovera
mediumheatfor 15 minutes.Heat
theovento200°C/180°Cfan/gas6.
2 Meanwhile,cook400gpastaof
yourchoice,accordingtothepack
instructions,ina largesaucepanof
boilingsaltedwateruntilaldente
(cookedbutwitha littlebite).Drain,
reservinga cupofcookingliquid,
thenstirthepastaintothetomato
saucealongwiththeflakedtuna
anda littleofthecooking liquid to
helpcoatthepasta.
3 Pourthemixtureintoa 1.2litre
ovenproofbakingdish,thenscatter
overthegratedcheese.Bakefor 20
minutesuntilhotandthetoppingis
golden.Servethebakescattered
withthefreshbasilleavesanda
greensidesalad,if youlike.
PERSERVING610kcals,17gfat
(5gsaturated),28gprotein,
82.1gcarbs(11.5gsugars),
0.8g salt, 8.4g fibre
eat well every day.