50g pasta shapes
1 small onion, peeled and sliced
some mushrooms, sliced
a squidge of garlic puree
some tomatoes, chopped and halved, depending on size
some passata (I used some I made from garden tomatoes last year)
(OR use some canned chopped tomatoes instead of the last two items)
herbs (I used thyme and oregano from the garden - mixed dried herbs would be fine)
40g frozen green beans or peas (I used beans and wished I'd used peas - if you use beans, pre-cook them!)
56g drained tuna (half a small can)
20g grated strong cheddar
Cook the pasta. Cook the green beans, if using
While that is cooking . . .
Heat the oil in a pan. Saute the onions until softened and changing colour.
Add the chopped mushrooms and continue to saute for a short time.
Add the garlic puree and then the tomatoes, stir and cook for a short time.
Then add the passata, peas, seasonings and herbs. Bring to a simmer and cook until the peas are soft and the sauce has reduced down a bit. Add a splash of water, if necessary.
Add the tomato puree and stir in, then flake the tuna and stir it in gently.
Stir in the cooked and drained pasta.
Tip the mixture into an ovenproof dish, sprinkle over the cheese and pop under the grill until the cheese is melting and bubbling. Serve immediately, maybe with a side salad and some garlic bread.