Fusilli with Tuna and Tomatoes in the Oven

عوضية شاهينCuisinier

Ingrédients

• 390 grams of tuna in oil, or 2 drained cans
  390 grams
• 4 cups of pasta, fusilli
  4 cups
• 200 grams of tomatoes, peeled and chopped
  200 grams
• 3 tablespoons of tomato paste
  3 tablespoons
• 1 large onion, chopped
  1 piece
• 2 tablespoons of olive oil
  2 tablespoons
• 1 tablespoon of Italian spices
  1 tablespoon
• 1/2 teaspoon of dried oregano
  0.5 teaspoon
• 1 tablespoon of garlic powder
  1 tablespoon
• 2 tablespoons of basil, chopped
  2 tablespoons
• 1 tablespoon of capers
  1 tablespoon
• Salt and black pepper to taste
  0

Mesures

1. 1

   Boil the fusilli pasta according to the instructions on the package, then drain and set aside.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   In a large pot, heat the oil and sauté the onion for 3 minutes or until soft. Add the drained tuna and cook for 3 minutes.

   Matériel requis:

   Marmite

   3 minutes
3. 3

   Add the chopped tomatoes, tomato paste, Italian spices, oregano, garlic powder, salt, and black pepper, and mix well.

4. 4

   Cook the mixture for 20 minutes, stirring occasionally until the sauce thickens.

   20 minutes
5. 5

   Meanwhile, preheat the oven to 200 degrees Celsius.

   Matériel requis:

   Four
6. 6

   Add the basil, fusilli pasta, and capers to the sauce, and stir until all ingredients are well combined.

7. 7

   Remove the pot from the heat, transfer the mixture to a baking dish, and bake for 20 minutes, then serve hot.

   Matériel requis:

   🍳

   Baking dish

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques