I’m not gonna lie ….. I didn’t like this dish…. The potential was there but it really tasted quite fishy, and I don’t do fish ! …. Prawn cocktail crisps and fish finger sandwiches are my limit !. It’s from the July 2016 mag. I had aspirations of this being a nice dish to use cold for the lunchbox, but it’s really not to my taste. If you do give it a try, let us know what you think or how you would improve or change the recipe.
syns per serving 1½
1 onion, chopped
3 garlic cloves, crushed or finely chopped
2tsp dried chilli flakes
2 x tins of chopped tomatoes
1 small pack of fresh basil
300g dried penne pasta
3 x cans of tuna in spring water, drained
1 yellow pepper, de seeded and diced
200g cherry tomatoes, halved
50g baby spinach roughly chopped
75g reduced-fat mozzerella, torn
wild rocket to serve
1. Preheat your oven to 200°C/fan 180°c/gas 6. Spray a wok or large saucepan with frylight and place over a medium heat. Add the onion, garlic and 1 tsp of the chilli flakes and stir-fry for 2-3 minutes. Increase the heat to high and pour in the canned tomatoes. Tear the basil leaves from the stalks. Reserve a few leaves to serve, then srir the rest in the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
2. Meanwhile, cook the pasta according to the pack instructions, draining just before it’s done (it will finish cooking in the oven).
3. Stir the tuna through the sauce, without breaking it up too much, then stir in the pepper, cherry tomatoes and spinach and season to taste. Gently toss the pasta through the sauce, then transfer to a medium ovenproof dish.
4. Dot the cheese evenly over the top and sprinkle over the remaining chilli flakes. Bake for 20-25 minutes or until bubbling, scatter over the reserved basil leaves, divide between four plates and serve with the rocket.