Italian tuna pasta bake
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Adding a bread topping to pasta dishes is quite common in Italy and gives the dish a lovely crunchy texture
Ingredients
Wholewheat Pasta, dry
240 g, spirals
Olive Oil
2 teaspoon(s)
Onion
1 medium, chopped
Garlic
2 clove(s), chopped
Tinned Tomatoes
400 g
Tuna in brine, drained
1 can(s), large, drained
Waitrose Cooks' Ingredients Caperberries in Brine
50 g, sliced
Wholemeal bread roll
1 medium, cubed
Lemon
1 zest(s) of 1, zest
Parsley, fresh
10 g, chopped
Olive Oil
2 teaspoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the pasta for 10–12 minutes, or according to pack instructions and drain.
2
Meanwhile, heat the oil in a frying pan, add the onion and cook for 8 minutes. Add the garlic and cook for a further 2 minutes then add the tomatoes and simmer for 8–10 minutes. While that’s cooking, toss together the bread cubes, lemon zest, parsley and oil with some black pepper.
3
Stir the tuna and caperberries into the tomato sauce, then add the pasta, mix well and season. Tip into a baking dish and top with the bread cubes. Bake for 10 minutes or until the bread is browned and crisp, then let it sit for a few minutes before serving.
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