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How to prepare Potanska pasta

Puttanesca pasta bake

NUTRITION: PER SERVING

CALORIES:  610KCALS
FAT:  17G (5G SATURATED)
PROTEIN:  28G
CARBOHYDRATES:  82.1G (11.5G SUGARS)
FIBRE:  8.4G
SALT:  0.8G

Ingredients

Olive oil
2 garlic cloves, sliced
1 red chilli, chopped
75g pitted olives, sliced
50g capers, drained
2 x 400g tins chopped tomatoes
70g tin double concentrated tomato purée
400g pasta (of your choice)
158g tin of drained and flaked tuna
100g grated mozzarella
Fresh basil leaves (optional)

Method

Heat a glug of olive oil in a sauté pan or large deep frying pan
and fry the sliced garlic cloves and chopped red chilli over a low-medium heat for 2 minutes. Stir in the olives, capers, tinned tomatoes, half a
tin of water and tomato purée. Season with black pepper and a little salt, bring to the boil,
then simmer over a medium heat for 15 minutes. Heat the oven
to 200°C/180°C fan/gas 6.
Meanwhile, cook the pasta according to the
pack instructions in a large saucepan of boiling salted water until
al dente (cooked but with a little bite). Drain, reserving a cup
of cooking liquid, then stir into the tomato sauce along with
the tin of drained and flaked tuna and a little
of the cooking liquid to coat the pasta.
Pour the mixture into a 1.2 litre ovenproof baking dish and scatter over the grated mozzarella. Bake for 20 minutes until piping hot and the topping is golden. Serve the pasta bake scattered with fresh basil leaves and a side salad, if you like.

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