Ingredients
- 300 grams dry penne pasta (penne rigate specified)
- 2 tablespoons olive oil (extra virgin)
- 2 garlic cloves, minced
- 1 brown onion, finely chopped
- 700 grams tomato passata
- 1 tablespoon herbs (mixed herbs, dried Italian
- 2 teaspoons granulated sugar (white)
- 1 1/2 teaspoons salt
- 1 to 2 teaspoons dried chilli flakes
- 1 cup olives (black, pitted)
- 425 grams oil-packed tuna (packed in olive oil, drained and flaked)
- 1/2 cup mozzarella cheese, grated
- 1/2 cup cheddar cheese, grated
- Flat-leaf parsley, fresh leaves finely chopped to serve
How to Make
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Step 1: Preheat oven to 200 C/180 C fan-forced.
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Step 2: Cook pasta following packet directions, until almost tender (see note) and then drain well and return to pan.
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Step 3: Meanwhile, heat oil in a frying pan over high heat and cook garlic and onion, stirring, for 3 minutes or until light golden and then add passata, herbs, sugar and salt and season with pepper and then add chilli, to taste.
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Step 4: Bring to a simmer and reduce heat to low and simmer for 3 minutes.
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Step 5: Pour sauce over pasta in pan and add olives and tuna and toss to combine and then transfer mixture to a 12-cup-capacity baking dish and sprinkle with cheeses and bake for 25 minutes or until cheese is melted and golden.
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Step 6: Serve sprinkled with parsley.
Tips & Variations
- Under-cook the pasta at this stage so it doesn’t go mushy when it’s baked.
We hope you enjoy this recipe!
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