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Pasta & Tuna bake
Nb persons: 2
Yield:
Preparation time:
Total time:
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| 25 minutes | |
| 150g/6oz | penne pasta |
| 2 tbsp | olive oil |
| 1 clove | garlic |
| 1 bulb | fennel, trimmed and sliced |
| 1 small tin | chopped tomatoes |
| 200g/8oz | tinned tuna in brine, drained |
| 50g/1 cup | fresh breadcrumbs |
| 50g/1/2 cup | low-fat cheese, grated |
Splash of Tabasco
1. Cook the pasta in a large pan of salted water until tender, then drain and set aside in a warm place
2. While the pasta is cooking, heat the oil in a frying pan and gently cook the garlic and fennel for five minutes, or until the fennel is soft but not brown, stirring from time to time.
3. Mix the fennel with the cooked pasta and tuna, season with salt and pepper, and place in serving dish
4. Heat the tomatoes in a small pan, season with salt an pepper, plus a dash of Tabasco, then pour over the pasta and tuna mix
5. Mix the breadcrumbs with the cheese and scatter over the top of the bakes. Place under a grill for two to three minutes, or until golden brown.
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