Spanish Pasta Bake with Peppers and Tuna Recipe
This bake is a Spanish answer to the question “what to do with leftover pasta from yesterday?”. Pasta, peppers, tuna and a very simple tomato-and-pepper sauce go into the oven together, creating a hearty dish for the whole family. The flavors are a bit like an Italian pasta bake, but with a distinct Spanish touch from smoked paprika and olive oil.
A simple way to turn leftover pasta into a new, satisfying meal with a Spanish twist from smoked paprika and good olive oil. The dish is easy to assemble, bakes in under 20 minutes, and works well for both family dinners and meal prep.
Chef's tips
Don’t skip undercooking the pasta slightly – it will finish cooking in the oven and stay pleasantly al dente instead of turning mushy. If your canned tomatoes are very acidic, balance the sauce with a pinch of sugar. Use good-quality tuna in chunks for better texture.
How to serve
Serve with a crisp green salad, tomato and cucumber salad, or simply with fresh crusty bread to mop up the sauce. A squeeze of lemon over each portion can nicely brighten the flavors.
Ingredients
- pasta short, e.g. fusilli, penne - 250 g
- tuna in brine drained - 200 g
- red bell pepper - 1 piece
- yellow bell pepper - 1 piece
- canned tomatoes chopped - 400 g
- onion small - 1 piece
- garlic - 2 cloves
- olive oil - 3 tablespoons
- sweet smoked paprika - 1 teaspoon
- yellow cheese grated, e.g. gouda - 80 g
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with olive oil.
- Cook the pasta in salted water for 2 minutes less than the time given on the package so it doesn’t overcook in the oven. Drain and set aside.
- Peel and finely chop the onion. Wash the peppers, remove the seeds and cut into thin strips. Peel and chop the garlic.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, until softened. Add the peppers and fry for another 5–6 minutes, until slightly softened.
- Add the garlic and fry for about 1 minute, until fragrant. Sprinkle in the smoked paprika, stir, and after 10–15 seconds pour in the canned tomatoes. Season with salt and pepper and cook for 5–7 minutes, until the sauce thickens slightly.
- In a large bowl, mix the cooked pasta, the sauce from the pan and the drained tuna, gently breaking it into pieces with a fork.
- Transfer everything to the baking dish, smooth the top and sprinkle with grated cheese. Drizzle with the remaining 1 tablespoon of olive oil.
- Bake for 15–18 minutes, until the cheese melts and is lightly browned around the edges. Let the bake rest for 5 minutes before serving so it sets slightly and is easier to slice.
Storage
Zapiekankę przechowuj w lodówce, najlepiej już pokrojoną na porcje. Podgrzewaj w piekarniku pod przykryciem lub na patelni z odrobiną wody. Możesz zamrozić porcje na 1–2 miesiące.
