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Ingredients
| 370 g g | Tin Tuna
Tin Tuna (drained) | |
| 800 ml ml | Chopped Tomatoes
Chopped Tomatoes (with herbs) | |
| 2 tbsp tbsp | Tomato Puree Tomato Puree | |
| 500 g g | Penne Penne | |
| 285 ml ml | Peas
Pea (frozen or tinned) | |
| 285 ml ml | Sweet Corn
Sweet Corn (frozen or tinned) | |
| 200 g g | Cheddar
Cheddar (grated) | |
| 25 g g | Butter Butter | |
| 1 large large | Onions
Onion (chopped) | |
| 2 tbsp tbsp | Balsamic Vinegar
Balsamic Vinegar (optional) |
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+ Create new shopping listDavid’s Tuna and Sweetcorn Pasta Bake
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Method
Feed a family of 4 on a tight budgetwith this quick, easy recipe. A tasty treatthat’s nutritious and full of flavour.
David’s Quick Tips
“The more colourful vegetables, and the more variety in protein and carbohydrates the better. Different types of foods bring different minerals and vitamins. Check for weekly offers, along with seasonality. Be savvy and save!”
Method
1. Heat the butter in a large saucepan. Addonions and cook for 3-4 minutes and thenadd the tomatoes, puree and balsamicvinegar and mix well. Bring to a boil and allowto simmer. Now cook pasta in a separatesaucepan according to packet instructions.
2. Add the sweetcorn, peas and drained tunato the tomato sauce. Now add in the pasta.Season with salt and pepper.
3. Tip into an ovenproof dish and sprinkle on thecheddar cheese. Grill for a good 5 minutesuntil golden and bubbling, be sure to keep aneye on it so not to burn.
