Tuna Pasta Bake Italian-style
Fancy a tuna pasta bake? Try our easy and flavourful Italian recipe. It packs veggies, it's also zingy, and very cheesy.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 medium pan
- 1 medium large pot
- 1 pasta ladle
- 1 silicone spoon
Ingredients
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 cans tuna in brine
- 2 tbsp capers
- 1/4 glass white wine water glass
- 750 ml Italian tomato passata
- 400 gr Calamari pasta
- 100 gr smoked scamorza regular scamorza will do but the smoked one gives the tuna pasta bake extra flavour
- 3 tbsp pre-grated pecorino or grate yourself or Romano cheese
- 2 tbsp breadcrumbs
- 3 tbsp Belmorso Extra Virgin Olive Oil
Instructions
- Peel and slice the onion and carrots finely.
- Sauté the veggies with the celery stalk in the EVOO. Use all 3 tablespoons.
- Add the tuna and caper after a couple of minutes, and toss together.
- After another couple of minutes you can add the wine; leave to evaporate.
- Now, add the tomato passata, mix well, lower the heat, and leave to simmer for 15 to 20 minutes.
- In the meantime, boil the water for your pasta with plenty of salt.
- When it boils, add the calamari pasta for the tuna pasta bake. Cook following the packaging instructions.
- Take your sauce off the heat and drain your pasta. Leave some cooking water just in case.
- Add the pasta to your pan if large enough, or vice versa the sauce to your pot. Mix the pasta with the sauce well.
- Transfer to a baking dish and add the Scamorza cheese into large pieces scattered throughout the dish.
- Top with the grated Pecorino or Romano cheese and breadcrumbs, distributed evenly.
- Bake in a preheated oven for 20 minutes.
- Take out of the oven and serve with a little drizzle of Belmorso EVOO. Buon appetito.
