OK so I know what you’re thinking…tuna pasta bake? Admittedly in my younger years as a student I loved this stuff! In a sachet or in a jar, I didn’t care I just fancied it! This dish is super satisfying and sometimes you know only a pasta bake is going to hit the spot! As I’ve matured so has this dish; cooked with fresh ingredients, a splash of wine and baked in a skillet – this pasta bake is for grown ups only! Well not really- your young ‘uns will enjoy this just as much. Satisfaction guaranteed.
Ingredients (Serves 4)
300g of dried pasta (Normal or gluten free)
Olive oil for frying
1 Shallot – finely chopped
1 Clove of garlic – Crushed or chopped
1 Tin of tuna (in brine or spring water drained – also look out for line caught tuna…this is the only way to ensure its dolphin safe!)
Small glass of white wine – Drinking the rest is fine…its open anyway!
A few mushrooms – button or chestnut, sliced.
1 Small tin of sweetcorn – Frozen sweetcorn just isn’t the same!
1 Tin of chopped tomatoes or a medium carton of passata
Creme Fraiche – A couple of table spoons
Dried chili flakes – pinch
Bunch of fresh or frozen parsley – chopped
Parmesan and cheddar cheese – Grated for sprinkling on top
Salt and Pepper and sprig of fresh basil for serving.
- Pasta – Cook the pasta according to instructions , al dente so it doesn’t turn to mush later. While it cooks you can get on with the other stuff. Put the oven on, on a medium heat.
- Onions – Put some oil in to your skillet on a medium heat, let it warm up. Add the shallot and garlic. Fry until softened, add the mushrooms and fry for a further 2 or 3 minutes.
- Tuna – Add the drained tuna, and the wine and simmer for a few minutes.
- Tomatoes – Now add the tomatoes or passata followed by the drained sweetcorn – cook for 5 minutes. – Make sure your pasta is doing OK…
- Creme Fraiche – Sprinkle in the chili flakes, add a good few grinds of pepper and a little salt. Turn down the heat and add the creme fraiche. Keep stirring the mixture until the creme fraiche has melted in. Now add the parsley.
- Pasta – Add the strained pasta into the skillet. Stir thoroughly to make sure its coated evenly (if its looking too dry, this is the time to add some liquid – you can use pasta water, extra passata or a splash of hot water.
- Bake – Even out the pasta and sprinkle the two cheeses on top. Bake in the oven until the cheese bubbles and turns an appetising golden brown (this is the point where you start to get impatient
- Serve – Remove from the oven (careful the skillet will be very hot!) Leave it to cool before serving and garnish with basil.
- Enjoy – with some crusty bread and salad.