Sure to be added to the weekly rotation, this Tuna Maccheroni Bake with walnut and Parmigiano Reggiano crust is a fresh spin on a family favourite and is on the table in 30 minutes. Tangy capers add pops of salty, lemony flavour and pair perfectly with premium Callipo tuna.

Serves 4-6

300g Rustichella Maccheroni
530g jar Sabato organic pasta sauce with eggplant
2 Tbsp Pons capers in brine, drained
300g or 3 x 80g tins Callipo tuna in oil or Callipo tuna with chilli in oil, lightly drained and broken into chunks
Salt and freshly ground black pepper
1/2 cup Trickett's walnut pieces, coarsely chopped
1/4 cup finely grated Parmigiano Reggiano or Grana padano
2 Tbsp chopped flat-leaf parsley

Preheat the oven to 180°C.

Cook the pasta in a large pot filled with plenty of boiling, salted water for 6 minutes. Drain well. Tip the cooked pasta back into the pot and stir through the pasta sauce, capers and tuna, taking care not to break up the tuna too much.

Season with salt and pepper, to taste. Transfer the mixture to a deep-sided baking dish. Combine walnuts and Grana Padano and sprinkle over the top. Bake for 20 minutes or until piping hot and topping is golden brown.

Garnish with parsley and serve. 

 Recipe by Julie Le Clerc



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