- 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
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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