CHILLI TUNA PASTA BAKE

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PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

200 g kalamata olives, pitted and chopped

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, thinly sliced

3 anchovies, finely chopped

1 x 425 g can of tuna in brine, drained

½ cup parsley, chopped

Leaves from 5 thyme sprigs

¼ Thai chilli, finely diced (seeds included)

¼ cup baby capers

2 x 400 g cans of tomatoes

1 jar Pukara Estate Paella sauce

Juice of 1 lemon

Salt and pepper, to taste

400 g packet penne pasta

METHOD

Step 1 

Bring a medium saucepan of water to the boil, add a generous pinch of salt, and cook the penne according to the packet instructions. Drain, reserving a little pasta water, and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a medium-large pan over medium-high heat. Sauté the onions, garlic, and chilli until the onions are soft and translucent, and the garlic and chilli are fragrant. Stir in the anchovies and olives, followed by the tuna, mixing well.

Step 3

Add the paella sauce, tomatoes, and lemon juice to the pan. Cook for a few minutes until the sauce begins to thicken. Stir through the parsley, thyme leaves, and capers. Taste and season with salt and pepper as needed.

Step 4

Combine the cooked pasta with the sauce in the pan, tossing well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 5

To serve, divide the pasta between bowls and garnish with extra parsley. Enjoy!