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.
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