This Jollof Pasta Tuna Bake is an easy-to-make family favourite. Full of flavour and comes together in 35 minutes. It’s the perfect family week-day dinner idea.
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time |
| 35 minutes |
|
|
|
|
This Jollof Pasta Tuna Bake is an easy-to-make family favourite. Full of flavour and comes together in 35 minutes. It’s the perfect family week-day dinner idea.
|
Ingredients
- 400 g penne pasta
- 100 g sundried tomatoes
- 150 g hard cheese
- 3 tbsp olive oil
- 1 garlic
- 500 g tomato passata
- 3 cans canned tuna in brine 160g per can
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 285 g sweet corn
- 10 g fresh basil
- 1 vegetable stock cube
Units:
Instructions
- Make the tomato pesto by adding 100g sundried tomatoes and 50g hard cheese and 2 tablespoons of olive oil to a food processor. Blend till fine and paste-like. Set aside
- To a hot pan on medium heat, add 1 tbsp olive oil. Then add the shredded tuna to the oil, and the spices - paprika, cumin and coriander. Fry these together, stirring frequently for between 3 - 5 minutes.
- Then add the tomato passata, and stock cube and sweet corn. Reduce heat to medium-low and simmer covered for approximately 10 minutes.
- Then add the tomato pesto, sweet corn and basil. Cover and simmer for another 5 minutes. While the tomato pesto is simmering, make the pasta following the directions on the packet.
- When the pasta is ready and drained, add the sauce to the pasta, stir to coat the pasta evenly with the sauce. Transfer to an oven-safe dish. Finely grate the remaining 100g of cheese on top of the pasta, then transfer into a pre-heated oven.
- Bake at 180 degrees (fan-assisted oven) or 200 degrees for 10 - 15 minutes.