Tuna-filled Orecchiotte with Puttanesca Sauce
300g can, drained and flaked
Sea salt and freshly ground black pepper
Torn fresh oregano leaves, to garnish
Fill a saucepan with plenty of salted boiling water. Add orecchiette and turn the heat down so water is just simmering. Cook pasta for 10 minutes or until they have softened but are still holding their shape.
Preheat oven to 190°C.
To make the filling, place tuna, mayonnaise, mascarpone and salsa verde in a bowl. Season with salt and pepper and toss well to combine.
Lightly oil a large ovenproof dish and fill with puttanesca sauce. Spoon tuna filling into prepared orecchiotte and place onto the sauce in the dish. Cover with foil and bake for 15-20 minutes or until hot.
Garnish with oregano and serve immediately.
Our thanks to Julie Le Clerc for this recipe.
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