500g Napolina Bronze Die Fusilli
1 onion, chopped
1 clove of garlic, finely chopped
160g Princes Tuna Chunks in Brine
1 x 390g carton Napolina Passata with Basil
1 teaspoon oregano, dried
2 tablespoons Napolina Olive Oil
100g Parmesan cheese
Cook 500g of Napolina Bronze Die Fusilli pasta in a large pan of boiling salted water, until al dente.
Meanwhile, preheat the oven to 180°c / 160°c Fan / Gas Mark 4.
Add 2 tablespoons of oil to a pan. Finely chop an onion as well as 1 garlic clove, then add to the pan.
Add one can of drained tuna and mix thoroughly.
Pour in a carton of Napolina Passata with Basil and stir.
Add 1 teaspoon of dried oregano and black pepper. Cook for 5 minutes.
Drain the cooked pasta and add to the sauce.
Mix well and pour into an oven proof dish.
Sprinkle with grated parmesan and cook for 20-30 minutes.
Remove from the oven and serve immediately.
Try our tasty chicken pasta bake recipe for an alternative to fish...