Name: Spicy tuna pasta bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram cannelloni tubes; 2 tablespoon olive oil; 3 clove garlic, crushed; 4 drained anchovy fillets, chopped finely; 2 cup (500g) bottled tomato pasta sauce; 1/2 cup (75g) seeded kalamata olives, halved; 2 tablespoon finely chopped fresh oregano; 1 tablespoon drained capers, rinsed; 1/2 teaspoon dried chilli flakes; 425 gram canned tuna in oil, drained, flaked; 1/4 cup (25g) coarsely grated mozzarella; 1/4 cup (20g) finely grated parmesan

Spicy tuna pasta bake

Skip to Recipe

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

300 gram cannelloni tubes

2 tablespoon olive oil

3 clove garlic, crushed

4 drained anchovy fillets, chopped finely

2 cup (500g) bottled tomato pasta sauce

1/2 cup (75g) seeded kalamata olives, halved

2 tablespoon finely chopped fresh oregano

1 tablespoon drained capers, rinsed

1/2 teaspoon dried chilli flakes

425 gram canned tuna in oil, drained, flaked

1/4 cup (25g) coarsely grated mozzarella

1/4 cup (20g) finely grated parmesan

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Cook pasta in a large saucepan of boiling water until tender; drain, reserving ¼ cup cooking water.

3.Meanwhile, heat oil in a large saucepan over high heat; cook garlic and anchovy, stirring, until fragrant. Stir in sauce, olives, oregano, capers and chilli; simmer, uncovered, 5 minutes. Season to taste. Stir in pasta, tuna and the reserved cooking liquid.

4.Spoon mixture into 2-litre (8-cup) ovenproof dish; sprinkle with combined cheeses. Bake, uncovered, 15 minutes or until browned lightly. Serve topped with some extra oregano leaves, if you like.

Any similar-sized pasta shape such as casarecce, rigatoni or penne would be suitable for this dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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