Jamie Oliver Tuna Pasta Bake Recipes

SICILIAN TUNA PASTA

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
• Halve and add the tomatoes, then sprinkle in most of the oregano.
• Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
• Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
• Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

EASY

Steps:

• Firstly, preheat your oven to 200 degrees C. Then, boil water for your pasta, season it with salt. Then, place your pasta into the saucepan and cook for 8 minutes.
• Next, take a big onion and finely chop it. Then, chop 2 cloves of garlic. Heat a deep pan, add some olive oil and place chopped onion and garlic. Next, add a teaspoon of chili flakes. Cook for 3 minutes. Then, add 600 g of tinned tomatoes. Mix that all together. Then, add 12 g of fresh basil leaves. Bring that to boil and let it simmer for 20 minutes. After that, add your tuna. Season with salt and pepper, and give a good mix.
• Then, drain your pasta and add it to the sauce. Then, place the mixture into an oven-proof dish.
• Grate 150 g of cheddar and sprinkle it over your pasta. Put a nice couple of basil leaves on top. Season with pepper. Finish with a little drizzle of olive oil on top.
• Place your pasta into the oven for 15 minutes at 200 degrees C.

PRAWN AND TUNA LINGUINE

Steps:

• Peel and finely slice the onions and place them in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns, run a small sharp knife down the back of each to butterfly them, then pull out and discard the vein. Steep the saffron in a splash of boiling water and the vinegar. Pound the pistachios in a pestle and mortar. And, for another Rosanna trick, finely grate a little pecorino rind, for seasoning.
• Cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, chop the tuna into erratic 1-centimeter (3/8-inch) chunks, and finely chop the top, leafy half of the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, quickly toss in the grated pecorino rind and the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley.