Everyday recipes
Tuna & feta pasta pots
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Pasta
Tuna & feta pasta pots
INGREDIENTS
250g large shell pasta
1 tablespoon oil
1 red onion, finely chopped
1 garlic clove, crushed
1 cup passata
425g can tuna in oil, drained, flaked, reserving oil
1/3 cup semi-dried tomatoes
1/3 cup chopped parsley
1 tablespoon baby capers, rinsed
200g feta, crumbled
4 slices bread, crusts removed, torn into small pieces
salad, to serve
METHOD
- Preheat oven to hot, 200°C. Place 4 ovenproof bowls or ramekins on an oven tray.
- Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well.
- Heat oil in a medium frying pan on high. Saute onion and garlic for 3-4 minutes, until tender. Add passata, tuna, tomatoes, parsley and capers, stirring until combined. Season to taste.
- In a large bowl, combine pasta and onion mixture. Stir through half the feta. Season to taste. Divide mixture evenly among bowls. Top with remaining feta.
- In a small bowl, combine bread pieces and reserved tuna oil. Mix well. Sprinkle over feta. Bake for 15-20 minutes, until golden. Serve pots with salad.
TOP TIP This would also be delicious made with salmon, or even flaked, smoked trout.
More delicious recipes in this week's
Woman's Day, on sale October 12, 2009.
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