Baked Tomato and tuna pasta
Incredibly tasty, super satisfying, quick and affordable. This dish a family classic in our home for the 4 previous reasons. Some days you just need a good plate of pasta and what I like about this one, is the fact I can cook it whenever is convenient for me (like when I need a break from the computer when working from home) and leave it in the oven ready for later whenever we are starving.
INGREDIENTS
400g Rigatoni pasta £0.52
80ml olive oil £0.18
1 (200g) tin of tuna in sunflower oil £0.75
1 large onion, finely chopped £0.15
1 head of garlic, finely chopped £0.23
1 £320g) tin pitted green olives, sliced £0.49
1 tin chopped tomatoes £0.35
1 tsp oregano £0.05
Salt £0.01
Pepper £0.01
300ml single cream £0.75
1 mozzarella balls, shredded £0.43
TOTAL £3.92 / 4 = £0.98
Preparation
Place a large frying pan over high heat, pour the olive oil, the drained oil from the tin of tuna, the onion and fry for 10 minutes until golden. Add the garlic, the green olives and oregano and fry for a further 5 minutes. Season with salt, a generous amount of pepper and add the tin of chopped tomatoes. Cook it for 5 minutes until reduced, add the tin of tuna and remove from the heat.
Bring a large pot with water to the boil over high heat and par cook the pasta for 7 minutes. Drain and add to the sauce with a ladle of the cooking water, give it a good mix and transfer into a roasting tray.
Top it with the shredded mozzarella, pour the cream all over the top and bake in the preheated oven at 200 degrees for about 20 minutes. Enjoy!
