This is an easy meal for those days when you haven’t had time to make it to the supermarket, as most ingredients will be in your cupboard. Feel free to use gluten free pasta and swap basil for spinach. I like to serve it with a salad. Takes an hour in total.
Serves 4
1 onion
2 cloves of garlic
Olive oil
1 pinch of dried chilli flakes (optional)
3 x 400g tins of chopped tomatoes
400g dried penne pasta
2 x 180g tin of sustainable tuna
1 bunch of fresh basil or 1 teaspoon dried oregano
Salt and Pepper
150g Mature cheddar cheese
- Preheat the oven to 200 C/Gas 6. Peel and finely chop the onion and garlic. Add 2 tbsp. of olive oil to a large shallow pan over medium-high heat and fry the onion, garlic and chili flakes for 5-10 minutes until softened, stirring occasionally.
- Tear the basil leaves from the stalks keeping a few aside. Turn the heat to high and pour in the chopped tomatoes and basil leaves. Bring the sauce to the boil, reduce the heat to low and simmer for 20 minutes.
- Cook the pasta according to packet instructions, draining it just before it is done.
- Drain the tuna and stir it into the sauce adding a pinch of salt and lots of black pepper. Drain the pasta once ready and tip into the sauce and give it a good stir to coat. Add it all to an ovenproof baking dish.
- Grate the cheese and sprinkle it over the pasta. Place the reserved basil leaves on top and add a little more black pepper. Drizzle lightly with oil and pop it into the oven for approximately 15 – 20 minutes.
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