The West

Farfalle bake with tuna and chilli
Picture: Iain Gillespie

Serves 8

500g farfalle (bow-shaped) pasta

1/2 cup chopped pitted Kalamata olives

1/2 cup chopped semi-sundried tomatoes

2 garlic cloves, finely chopped

1 big green chilli, seeded, finely chopped

195g creamy fetta, crumbled

2 tbsp fresh basil leaves, chopped

400g tuna, drained

1/2 cup grated cheddar

2 eggs, beaten

300ml pouring cream

sea salt to taste

2 tbsp cheddar, grated for topping

fresh basil leaves or herbs for garnish

Bring a big pot of salted water to the boil. Cook the pasta as per packet instructions. Drain. Then fold in the olives, tomatoes, garlic, chilli, fetta, basil, tuna and cheese. Whisk the eggs and cream together. Fold through the pasta mixture. Spoon into a standard lasagne dish. Season. Sprinkle over cheddar. Cook at 180C for 30 minutes till slightly crisp and golden. Serve with basil leaves.

The West Australian

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