Spanish Pasta Bake with Tuna and Olives Recipe
A creamy pasta bake with tuna, olives, tomatoes and a crispy cheesy crust. It’s something between Italian lasagne and a classic Polish pasta casserole, but with a distinct Spanish twist: olive oil, olives and smoked paprika. Perfect for a family lunch or dinner when you want to feed several people from one big dish.
This pasta bake combines the comfort of a classic casserole with sunny Spanish flavours: olive oil, olives and smoked paprika. It’s easy to prepare, feeds a crowd and can be made ahead, making it ideal for busy days and family gatherings.
Chef's tips
Don’t overcook the pasta before baking – slightly undercooked pasta will stay pleasantly al dente after the time in the oven. If your tomato sauce tastes too acidic, balance it with a pinch of sugar or a splash of cream. Use good-quality tuna in oil, as its flavour strongly affects the final dish.
How to serve
Serve the bake straight from the oven in the centre of the table so everyone can help themselves. Add a fresh green salad and some crusty bread to soak up the sauce. For a more Spanish feel, serve with marinated olives and a simple tomato salad on the side.
Ingredients
- pasta - 300 g
- tuna in oil - 200 g
- canned tomatoes - 400 g
- olives - 80 g
- onion - 1 piece
- garlic - 3 cloves
- yellow cheese - 120 g
- cream - 150 ml
- olive oil - 2 tablespoons
- sweet paprika - 1 teaspoon
- oregano - 1 teaspoon
- salt
- black pepper
Preparation
- Cook the pasta in a large amount of salted water for 2 minutes less than the time given on the package – it will finish cooking in the oven. Drain and set aside.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with olive oil.
- Finely dice the onion and chop the garlic. Slice the olives. Grate the cheese on a fine grater.
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and fry for 5–7 minutes, until softened and slightly translucent. Add the garlic and smoked paprika and fry for 1 more minute, stirring.
- Add the canned tomatoes, oregano, a pinch of salt and pepper. Simmer over low heat for 10 minutes, until the sauce thickens slightly.
- Drain the tuna from excess oil and flake it lightly with a fork. Add it to the tomato sauce together with the olives, stir and cook for another 2–3 minutes.
- Put the cooked pasta into a large bowl, pour in the sauce with tuna and olives, add the cream and half of the grated cheese. Gently mix so the pasta is evenly coated with the sauce.
- Transfer everything to the prepared baking dish, smooth the top and sprinkle with the remaining cheese.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the cheese is melted, golden and lightly bubbling around the edges.
- After removing from the oven, let the bake rest for 5–10 minutes so it firms up slightly and is easier to slice. Serve warm.
Storage
Zapiekankę możesz przechowywać w lodówce w naczyniu przykrytym folią lub w pojemniku. Nadaje się też do mrożenia w porcjach; po rozmrożeniu podgrzewaj w piekarniku lub mikrofalówce, w razie potrzeby dodając odrobinę mleka, żeby nie była zbyt sucha.
