Recipe courtesy of Five Kilos in 5 Weeks by Luke Hines, RRP $29.99, Macmillan Publishers
Serves 4
Ingredients
- 240 g gluten-free mezze maniche rigate (large pasta tubes)
- 700 g tomato and basil passata
- 1 tablespoon dried Italian herbs
- 400 g canned tuna chunks in olive oil, drained
- 75 g (1⁄2 cup) coarsely grated low-fat mozzarella
5 IN 5 PANTRY STAPLES
- 1⁄2 teaspoon chilli flakes sea salt and freshly ground
- black pepper
- 2 teaspoons extra-virgin olive oil
Method
- Preheat the oven to 180°C.
- Bring a saucepan of salted water to the boil, add the pasta and cook for 2 minutes less than the packet instructions recommend. Drain and rinse (so the pasta tubes don’t stick together), then set side.
- Place a large ovenproof frying pan over medium–high heat, add the passata, Italian herbs, chilli flakes and a generous pinch of salt and pepper and stir to combine. Cook for 4–5 minutes, or until the sauce begins to thicken.
- Gently stir the pasta and tuna chunks into the sauce and remove the pan from the heat. Drizzle with the olive oil, sprinkle on the cheese and season with a touch more salt. Bake for 15–20 minutes, or until the top is golden brown and the cheese has melted into a crunchy crust. Now dig in! Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.
NEXT LEVEL IT: To make this extra special, add some basil leaves to the sauce and scatter more over the top to serve.
PRO TIP: For a dairy-free version, swap the cheese for 50 g (1⁄2 cup) gluten-free breadcrumbs.
Admin - 11 months ago
Hi Sheryll, this is not always possible I’m afraid, but if we do get them, I will be sure to add them to the recipes in the future. Thank you for the suggestion!