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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I used to use a Colmans mix for this but cant get it in Spain, so I decided to make it as close as possible to that taste from fresh ingredients and BOOM! Even better than the famous mix and sooo easy. Ingredients:
1 medium onion, finely chopped |
1 green pepper, chopped |
3 tablespoons of smooth olive oil |
1/2 cup sweet corn |
chili flakes, a few just to season |
1 (400 g) can chopped tomatoes |
3 tablespoons tomato puree or 3 tablespoons tomatoes, frito |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1 (6 ounce) can tuna |
1/2 teaspoon salt |
black pepper (1/4 tsp) |
3 tablespoons heavy cream |
350 g of spiral pasta |
breadcrumbs from roughly grated stale bread |
grated cheese, for topping (cheddar, emmental etc.) |
Directions:
1. Start to fry onion (2 mins) in smooth olive oil and add green pepper and chili flakes. When pepper soft and onion light brown add corn and stir. Meanwhile, start to boil pasta al dente . Then add chopped tomatoes and cook a few minutes until sauce starts to thicken a little. Add frito or puree and stir. Add sugar and oregano. Cook a few mins more on low to med heat and then add salt and pepper.
2. Drain and add tuna, stir, turn off heat and add cream.
3. Drain pasta, mix all together and lay in baking dish. Cover with breadcrumbs and grated cheese so there is a nice even topping. Bake in med hot oven for 10 to 15 mins until topping is crusty and serve.
4. Perfect with a little Garlic chili sauce and crusty baguette.
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