Ok, so first of all I need to apologise (again) for my lack of blogging. You would be forgiven for thinking that I had disappeared for good! I do have a good excuse this time….I’ve been caught up in the marathon that is moving house!
We have just moved to a small but perfectly formed 1970’s bungalow, just up the road. We’re a bit on top of each other, 2 adults, 2 kids, 2 cats and 2 hamsters (in separate giant cages as they hate each other- the hamsters…..not the kids) but apart from that I’m loving single storey living!
I’ve spent the last few days hanging around the kitchen. Opening and closing new and alien cupboards and playing with the ancient oven. We are now fully acquainted, and I’m ready to go!
This recipe is so simple and tasty, I am pretty sure you will be cooking it most weeks. It’s much healthier than jars of pasta sauce and uses cheap store cupboard ingredients.
It’s a pasta grill rather than a bake, as I always find that cooking raw pasta in a sauce, always leads to uncooked, crispy pasta at the top. Nobody wants that!
- 2 tins of tuna drained
- 6 sun dried tomatoes
- 75g frozen sweetcorn
- 300g fusilli pasta
- 150ml creme fraiche
- 150g passata
- 75g cheddar cheese
- salt and pepper to taste
Place the pasta into a large saucepan and cover in boiling water. Bring to the boil and simmer for 10 minutes until the pasta is just tender.
In the meantime, mix the creme fraiche and passata together. Flake the tinned tuna into the sauce and stir.
Finely chop the sun dried tomatoes and add them to the sauce with the frozen sweetcorn. Season and stir.
Drain the pasta and return it to the saucepan. Pour over the sauce and stir until the pasta is coated. Gently heat through for a couple of minutes, until the sweetcorn is defrosted, before pouring the contents of the pan into an oven proof dish.
Sprinkle with grated cheese and grill on a medium heat for 10 minutes, until the cheese is golden and crispy.