A pantry staple, tinned pilchards, reinvented in a hearty cheese-topped pasta bake!
Ingredients
500 g penne pasta
1 large onion
2 garlic cloves – crushed
1 tsp curry powder
1 tsp dried mixed herbs
1 can tinned tomatoes
400 g pilchards in tomato sauce
1 tsp tomato paste
¼ cup frozen peas
1 tablespoon canola oil
½ cup Parmesan cheese – grated
½ cup cheddar cheese – grated
salt and black pepperMethod:
Preheat oven to 180ºC.
Cook the pasta according to package directions until al dente, then set aside.
Heat canola oil in a pan, fry onions, garlic, mixed herbs, curry powder until translucent, add tinned tomatoes, peas, tomato paste and mix well.
Add deboned pilchards along with the tomato sauce, and cook on medium heat for five minutes. Season with salt and black pepper.
Mix the pilchard mixture with cooked pasta, ensure that you mix it well.
Transfer into a baking tray.
Sprinkle the cheese duo on top, and bake for 20 minutes or till it has formed a nice golden colour.
– Food24.com.
