INGREDIENTS:
- Packet of pasta 500 grams
- 1 tablespoon of olive oil
- 2 garlic cloves – finely chopped
- 3 sprigs of fresh thyme leaves
- 2 x 400 gram tins of chopped tomatoes
- 3 sprigs of fresh parsley leaves
- 1/3 cup of chopped sun dried tomatoes
- salt and pepper
- 1 tin of 425 grams tuna (in Springwater -drained)
- zest of 1 lemon
- handful of fresh spinach leaves chopped
- 1/4 cup of freshly shaved parmesan cheese
- 1/2 cup of tasty cheese grated
- (optional) the ends of a loaf of crusty bread cut into cubes
- Set a pot of water to boil and add the pasta to cook according to instructions
- Remove the cooked pasta from the heat, drain and add to a large baking dish
- To a pan add the olive oil and garlic and stir until fragrant
- Add the fresh thyme and then the tinned tomatoes and sun dried tomatoes and salt and pepper and parsley to season
- Simmer for 10 minutes
- Set the oven to warm to 200 degrees (fan forced)n with the top element on
- Add the tuna, the lemon zest and chopped spinach leaves and stir to warm
- Add the sauce to cover the top of the pasta
- Sprinkle on the parmesan, the cheese and the bread cubes
- Jiggle the baking dish to allow the sauce to distribute through the pasta
- Cook for 15 minutes until the cheese melts and crisps
Source: A Fresh Legacy
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