Name: Tuna and feta pasta pots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 gram large shell pasta; 1 tablespoon oil; 1 red onion, finely chopped; 1 clove garlic, crushed; 1 cup passata; 425 gram can tuna in oil, drained, flaked, reserving oil; 1/3 cup semi-dried tomatoes; 1/3 cup chopped parsley; 1 tablespoon baby capers, rinsed; 200 gram feta, crumbled; 4 slices bread, crusts removed, torn into small pieces; salad, to serve

Ingredients

250 gram large shell pasta

1 tablespoon oil

1 red onion, finely chopped

1 clove garlic, crushed

1 cup passata

425 gram can tuna in oil, drained, flaked, reserving oil

1/3 cup semi-dried tomatoes

1/3 cup chopped parsley

1 tablespoon baby capers, rinsed

200 gram feta, crumbled

4 slices bread, crusts removed, torn into small pieces

salad, to serve

Method

1.Preheat oven to hot, 200°C. Place 4 ovenproof bowls or ramekins on an oven tray.

2.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well.

3.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.

4.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.

5.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.

This would also be delicious made with salmon, or even flaked, smoked trout.
Note

Woman's Weekly Food

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Ingredients

Method

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