Friday, 6 August 2010

Tuna Pasta Bake

This is kind of a what-have-we-got-left-I-don't-want-to-go-shopping dinner, and I make no apology for the fact that it's totally non-classy. It's also comfortingly goopy and salty and stodgy and sometimes, ya know, that's what you want. It's been slightly doctored so we can eat it on Weight Watchers. Good hot with salad, good cold and chewy in your lunchbox, sorry this is not restaurant cuisine!! :)

Serves 2 at approximately 8.5 Points per serving

2 drained cans of tuna (drained weight would be about 250/260g); I mean tuna in brine not oil, I know that's the best stuff.
Vegetables - I like green pepper, celery, courgettes, mushrooms
Large onion
Garlic, to taste (crushed)
Can of tomatoes
tomato puree
Italian herb seasoning, or if you haven't got any, just basil and chili will do
Black olives, preferably dry cured if you haven't got any in oil knocking about, rinsed/wiped lightly, stoned and chopped
150g wholewheat pasta (dry weight)
1 ball of light/reduced fat mozzarella

This is so easy it's stupid.

Chop and saute the onions in some spray oil and once they're suitably floppy add the garlic. While that's going, get all the veg chopped up and then add them to the pan, covering them and allowing them to soften while you sort out the tuna (draining it, etc) and chop your olives up.

When all the vegetables are softened a bit, add the tuna, olives, tomatoes, tomato puree and whatever seasoning you like, cover and leave to cook through while you cook the pasta as per the instructions on the pack; when it's all done, stir together, transfer to a pyrex dish, top with the ripped mozzarella and it's good to go. When you're ready it just needs to be finished off/heated through in the oven at about 180 degrees.

If the concept of putting tuna in it is too much (and I know for some folks it might be but I actually like canned tuna, I'm not snobby!) then just leave it out and treat yourself to more olives or something. :)

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