READY IN
35 mins
COOKING TIME
30 mins
PREP TIME
5 mins
SERVES
Serves 3
ingredients
- 630 ml (2 jars) Brindisa fritada pepper and tomato
IN STOCK
- 1 jar Ortiz tuna in olive oil, drained (keeping 1-2 tbsp oil)
IN STOCK
- 1 jar Navarrico Whole Piquillo Peppers, cut into strips
OUT OF STOCK
- 2 tbsp Brindisa empeltre black olives (squeeze out the stones and roughly chop)
IN STOCK
- ½ tsp chilli flakes
- 1 tsp fresh thyme leaves
- ½ tsp dried purple oregano
- 1 tsp Valdespino sherry vinegar
IN STOCK
- Pinch of sea salt and black pepper
- 500g giant pasta shells
- Brindisa Galmesan cheese, grated
IN STOCK
- Basil leaves
Method:
- Pour 1 jar of fritada or sofrito into a medium mixing bowl. Add the drained tuna, sliced peppers, olives, chilli flakes, thyme, oregano and vinegar. Mix well and season to taste with salt and pepper.
- Part cook the pasta shells in salted boiling water until they are slightly softened (about 8 mins). Drain, return the shells to the pan, add a glug of the reserved tuna oil and gently mix (to stop them sticking).
- Pour the second jar of fritada or sofrito into the bottom of an ovenproof dish that fits the pasta in one layer.
- Fill the pasta with the tuna and pepper mix and place into the dish.
- Sprinkle with Galmesan cheese and bake for 15-20 mins at 200 C/180 fan until hot and bubbling.
- Sprinkle with torn basil leaves and serve straight away.
ingredients
- 630 ml (2 jars) Brindisa fritada pepper and tomato
IN STOCK
- 1 jar Ortiz tuna in olive oil, drained (keeping 1-2 tbsp oil)
IN STOCK
- 1 jar Navarrico Whole Piquillo Peppers, cut into strips
OUT OF STOCK
- 2 tbsp Brindisa empeltre black olives (squeeze out the stones and roughly chop)
IN STOCK
- ½ tsp chilli flakes
- 1 tsp fresh thyme leaves
- ½ tsp dried purple oregano
- 1 tsp Valdespino sherry vinegar
IN STOCK
- Pinch of sea salt and black pepper
- 500g giant pasta shells
- Brindisa Galmesan cheese, grated
IN STOCK
- Basil leaves