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TOTAL TIME: 55 min

PREP: 15 min

COOK: 40 min




  • Dry spelt pasta 200 g, spiral variety

  • Olive oil 2 tsp

  • Red onion 1 medium, finely chopped

  • Fennel bulb(s) 1 small, finely chopped

  • Garlic 2 clove(s), crushed

  • Dried chilli flakes ½ tsp

  • Canned diced tomatoes 400 g

  • Tomato paste 2 tbs

  • Zucchini 1 medium, chopped

  • Black olives ¼ cup(s), (40g), kalamata, sliced

  • Tuna, canned in springwater, drained 185 g, flaked

  • Grated parmesan cheese ⅓ cup(s), (25g)

  • Fresh flat-leaf parsley 2 tbs, chopped

  • Fresh lemon rind 2 tsp, finely grated

  • Oil spray 1 x 3 second spray(s)


  1. Preheat oven to 180ºC or 160ºC fan forced. Lightly spray a 1.5 litre (6-cup) capacity baking dish with oil.

  2. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.

  3. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add tomatoes, zucchini, olives, tuna and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.

  4. Add pasta and toss to combine. Spoon mixture into prepared dish and sprinkle with ¼ cup (20g) parmesan. Bake for 20 minutes or until top is golden.

  5. Meanwhile, combine parsley, rind and remaining parmesan in a small bowl. Serve pasta bake sprinkled with parmesan mixture (gremolata).


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: Canned diced tomatoes with added tomato paste add richness to the sauce. If unavailable, use 400g can diced tomatoes and 2 tablespoons tomato paste. Add it: 2 tbs chopped fresh basil leaves with pasta in Step 4 . Swap it: Tuna for 400g can brown lentils (rinsed, drained).

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