Warning – this tuna pasta bake may evoke some childhood nostalgia for some! We’ve taken mum’s classic recipe and given it Mediterranean twist with the added bonus of Good Fish’s sustainable tuna.
World Ocean Day is celebrated each year on June 8 and supports the collaborative conservation of our oceans with its network of youth and organisational leaders in over 150 countries.
Conserving and restoring the health of our oceans is vital for the health of our planet, which is why WholeLife is proud to support some amazing brands that are making access to sustainably fished seafood more accessible!
Want to make sure you’re eating sustainably sourced, wild-caught fish that leaves no ecological or social damage? The you’re going to want to make the switch to Good Fish tuna! We have, and we haven’t looked back. We also love that their fish in extra virgin olive oil contains only that – extra virgin olive oil. No hidden seed oils – double win!
Ingredients
- 200g Berkelo Sourdough Pasta Spelt Shells
- 1 jar Good Fish Skipjack Tuna In Extra Virgin Olive Oil
- 2 tbsp ghee
- 2 garlic cloves, minced
- 1 brown onion, diced
- 2 tsp dried chilli flakes (adjust this to your own taste or none at all if you don’t like spice)
- 2 anchovy fillets in olive oil, chopped (optional – we used Fish4Ever’s Sustainably fished Anchovies in Olive Oil)
- 2 tbsp capers
- 1/2 cup pitted Kalamata olives
- ½ cup bone broth
- 1 tbsp HlthPunk Pure Tomato Double Concentrate
- 1 can Global Organics Chopped Tomatoes
- 250g ricotta
- 1 lemon
- 50g grated parmesan
- A bunch of fresh basil leaves, roughly chopped
Method
- Preheat the oven to 190 degrees fan forced
- Bring a large pot of salted water to the boil and cook the pasta for 8 minutes until al dente.
- Meanwhile, heat a large frypan over medium-high heat and add the ghee. Add in the garlic, onion and anchovy, and cook for a few minutes until the onion is translucent.
- Stir in the crushed tomatoes, tomato paste, bone broth, chilli flakes, and salt and pepper to taste. Bring everything to a simmer and then lower the heat and continue simmering for 5 to 10 minutes until the sauce is thickened. Make sure you stir occasionally.
- While the sauce is simmering, combine the ricotta, capers, zest of one lemon, parmesan, basil and a squeeze of lemon juice in a bowl. Season with black pepper and salt. Set aside.
- Once the sauce has thickened, remove from heat and stir in the pasta, olives and tuna. You can add in a bit of olive oil from the Good Fish tuna jar too.
- In a baking dish, add in the pasta and tuna mix and spread evenly. Spoon the ricotta mixture on top of the pasta and spread out evenly to create a blanket over everything. Top with a sprinkle of grated parmesan cheese and a drizzle of olive oil.
- Bake in the oven for 16-18 minutes until golden and bubbling. Allow the dish to stand for 5-10 minutes before serving.
