Tuna spelt pasta bake with parmesan gremolata
Dry spelt pasta
200 g, spiral variety
1 medium, finely chopped
1 small, finely chopped
2 clove(s), crushed
Dried chilli flakes
Canned diced tomatoes
1 medium, chopped
¼ cup(s), (40g), kalamata, sliced
Tuna, canned in springwater, drained
185 g, flaked
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh flat-leaf parsley
2 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
1 x 3 second spray(s)
- Preheat oven to 180ºC or 160ºC fan forced. Lightly spray a 1.5 litre (6-cup) capacity baking dish with oil.
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add tomatoes, zucchini, olives, tuna and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
- Add pasta and toss to combine. Spoon mixture into prepared dish and sprinkle with ¼ cup (20g) parmesan. Bake for 20 minutes or until top is golden.
- Meanwhile, combine parsley, rind and remaining parmesan in a small bowl. Serve pasta bake sprinkled with parmesan mixture (gremolata).