TUNA PASTA BAKE - Brindisa Spanish Foods

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TUNA PASTA BAKE

Ever run out of ideas for weeknight dinners? Stock up your cupboards with some key ingredients then you can simply put on a pot of pasta and let this dinner cook itself. Recipe by @thecornerplot
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
IN 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:

  1. 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.
  2. 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).
  3. Pour the second jar of fritada or sofrito into the bottom of an ovenproof dish that fits the pasta in one layer.
  4. Fill the pasta with the tuna and pepper mix and place into the dish.
  5. Sprinkle with Galmesan cheese and bake for 15-20 mins at 200 C/180 fan until hot and bubbling.
  6. Sprinkle with torn basil leaves and serve straight away.

ingredients

  • 630 ml (2 jars) Brindisa fritada pepper and tomato
(each)
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
IN 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
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