This is an excellent ‘use everything up in the freezer / cupboards / fridge’ dish the day before the big shop and is so versatile. I also was very kindly given these herbs from my friends’ garden (who also gave me this amazing fresh rocket, so this dish is as low cost as you can get!)
When I make breadcrumbs I always make in bulk in my Nutri Bullet and then freeze the rest for another day. If you don’t fancy the breadcrumbs, its nice without, or topped with a crushed bag of ready salted crisps instead!
Serves 4
Ingredients
- Enough Pasta for 4
- 2 tins of tuna
- frozen or fresh pepper, 1 red 1 yellow
- a small cup of sweetcorn
- 1 garlic clove
- 1 small chilli
- half a carton or tin of chopped tomatoes (add a full tin if you prefer a more moist bake!!)
- 1 kallo chicken stock cube
- salt and pepper to season
- cheddar cheese, the amount is up to you and how much you fancy on top
- fresh or dried rosemary, a small pinch.
- 2 tsp of sugar
For the breadcrumbs
- white bread a few days old of any variety
- a selection of fresh herbs. I used sage, margoram, thyme and mint
- side salad with balsamic vinegar optional (but goes well!)
Method
Make the breadcrumbs by pulling the bread into chunks and whizzing in a blender. Remove completely and blend the herbs until they make a herb mix. Then add the breadcrumbs back in and whizz together.
Set aside.
Cook pasta as per pack instructions. Whilst it’s cooking you can get on with the next steps
Fry the garlic and chilli in a large casserole pan. Add the pepper, rosemary, sweetcorn and tuna and stir.
Add the tomatoes and stock cube and a little of the pasta cooking water to loosen. Season and add a little sugar.
Drain the pasta and add. Stir well.
Top with the breadcrumbs and then the cheddar cheese.
Put the casserole dish under a medium grill for 5 minutes then turn up to high for a minute or so but keep an eye on it. You just want the breadcrumbs lightly toasted and the cheese golden.
Serve with a lovely fresh salad drizzled in balsamic vinegar!
Make it Extra
This becomes a 10 minute dinner if you make the breadcrumbs the day before or store in the freezer.
It would also be lovely without the tuna and just lots of fresh or frozen veggies and then mozzarella instead of cheddar (or no cheese at all if you don’t fancy it!)
 |
| Add caption |
