Stranger Foods

Oozy tuna and apple pasta bake

Serves 4 | Prep 15 mins | Cook 25 mins

I love dishes that wake up those ingredients hibernating at the back of your storecupboard. This recipe breathes new life into canned tuna, canned tomatoes and dry pasta, making it is a great option when the fridge is bare. The apple is the real game changer here and it adds an interesting twist and a lovely bite to this superb traybake.

Source: 30 Minute Mowgli

Ingredients

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Imperial

x0.5

350 g dried spaghetti (or leftover cooked spaghetti)
3 tbsps olive oil
3 cloves garlic, crushed
800 g canned chopped tomatoes
1 tsp ground turmeric
½ tsps sugar
sea salt and freshly ground black pepper
190 g canned tuna, drained
1 tbsp capers
2 apples, grated
1 tbsp tomato purée
150 g grated Cheddar or Gloucester cheese

Instructions

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Preheat the oven to 200°C/gas mark 6.
If using uncooked spaghetti, bring a large pan of salted water to the boil over a high heat. Add the spaghetti and cook for , according to packet instructions, until al dente.
Meanwhile, heat the oil in a large pan over a medium heat, then add the garlic and cook, stirring continuously, for , until fragrant but not coloured. Add the chopped tomatoes, ground turmeric, sugar and season with salt and pepper, then stir to combine. Bring the mixture to the boil, then reduce to a simmer. Flake the drained tuna into the pan and add the capers, grated apples and tomato purée. Leave to cook, stirring occasionally for .
Once the spaghetti is cooked, drain it through a colander and use scissors to snip it into bite-size lengths. Add the snipped spaghetti to the pan with the sauce and stir to combine until the pasta is well coated. Add half of the grated cheese to the pan and stir to combine, then tip the mixture into a baking dish in an even layer. Scatter over the remaining grated cheese, then transfer to the oven to bake for , until the top is crisp and golden and the sauce is bubbling. Spoon the pasta bake into serving bowls and serve hot.

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