Tuna Pasta Arrabiata Bake with Sundried Tomato and Smoked Chilli Chutney

Recipe Serves: 8

Ingredients

salt and pepper to season
1 garlic clove, chopped
4 tins tuna in spring water, drained
450g penne pasta
1 jar Mackays Sundried Tomato & Smoked Chilli Chutney
½ jar stoned Kalamata olives, drained
300g Panko breadcrumbs
200ml vegetable stock
1 tsp chilli flakes
200g Mozzarella cheese, grated
150g Parmesan cheese, grated
200ml single cream
500g carton passata
fresh basil leaves to garnish

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Follow The Recipe

Preheat the oven to 190C / 170C Fan.

Cook the pasta according to instructions and drain in a colander.

Meanwhile, combine the Panko breadcrumbs and 75g grated Parmesan in a bowl. Season with salt and pepper, combine and then set aside.

Place a large non-stick pot on the hob and add the cooked pasta, tuna, olives, chilli flakes and ½ jar of Mackays Sundried Tomato & Smoked Chilli Chutney.

Stir through to combine and add the vegetable stock and single cream.

Stir through and then add the Mozzarella, 75g grated Parmesan, and chopped garlic.

Season with salt and pepper, stir through thoroughly to combine.
Transfer to an oven-proof dish. Pour the passata over the top of the pasta mixture. Add teaspoons of Mackays Sundried Tomato & Chilli Chutney evenly across the top of the pasta.

Sprinkle with the breadcrumb mixture and bake in a pre-heated oven at 190c / 170c Fan for 30 minutes.

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