Simple, fast and very tasty

Aug 24 2008 by Catherine Welford, Sunday Sun

EVERY home cook needs a recipe that can be rustled up using ingredients that are always in stock, and this is mine.

It might not be the most exotic dish in the world, but it’s good, wholesome family food that can be served up in less time than a takeaway takes to arrive.

If you don’t have any creme fraiche or double cream to hand, simply leave it out.

Similarly the mushrooms . . . if you haven’t got any, just leave them out of the recipe.

TUNA PASTA BAKE

300g pasta shapes

100g frozen peas

100g frozen sweetcorn

1 tbs vegetable oil

1 large onion, chopped

100g mushrooms, chopped

1 400g tin of chopped tomatoes

100g creme fraiche or double cream

1 185g tin tuna

Salt and freshly-ground black pepper

For the topping: 100g Cheddar cheese, grated

METHOD:

V If you are going to make the pasta bake, pre-heat the oven to 180C.

V Bring a large saucepan of water to the boil and tip in the pasta shapes. Cook according to the packet instructions, adding the frozen peas and sweetcorn to the pan for the last two minutes of cooking time. Drain and set aside.

V While the pasta is cooking, get on with the sauce. Heat the oil in a large saute pan or frying pan and gently fry the onions for 10 minutes, until they are softened.

V Add the mushrooms and cook for a further five minutes, making sure the onions do not burn.

V Pour the tomatoes and their juice into the pan and bring it up to the boil. Turn the heat down, half cover with a lid and leave to cook gently for 15 minutes or so. Stir the creme fraiche into the tomato sauce and season with freshly-ground black pepper and salt, if needed.

V Roughly break the tuna into chunks and stir into the sauce, along with the drained pasta and vegetables set aside earlier. Check the seasoning.

V Turn it into a greased ovenproof dish, sprinkle with the grated cheese, and pop into the preheated oven.

V Cook for around 25 minutes, until the cheese is bubbling. Serve with either salad or green vegetables.