Instructions

1. Preheat oven to 180°C
2. Cook the pasta following the pack instructions for al dente (or just a little underdone), drain and reserve a little of the pasta cooking water.
3. In a large frying or sauté pan on a medium low heat, add the olive oil and onion. Cook, stirring occasionally for about 5-6 minutes, until soft and just starting to turn golden.
4. Add the garlic and sweet potato, cook for another minute until the garlic smells fragrant, pour in the crushed tomatoes and water and turn the heat up to medium high. Simmer until the sweet potato just starts to become tender but not soft.
5. Add the zucchini, tuna and the juices from can, stir gently so you don’t break the tuna up to much.
6. Top the mixture with the spinach and basil leaves and place a lid on the pan for just long enough to wilt the leaves. Remove from the heat, season generously and fold through the just cooked pasta. Add a little of the pasta cooking water if you need a little more moisture in the sauce.
7. Pile high in an ovenproof dish and scatter the top with grated cheese. Bake in the preheated oven for about 25 minutes or until the cheese has formed a golden crust. Pile high in an ovenproof dish and scatter the top with grated cheese. Bake in the preheated oven for about 25 minutes or until the cheese has formed a golden crust. Serve hot with a fresh salad.

• Servings : 4
• Ready in : 60 Minutes
• Course : Dinner, Lunch
• Recipe Type : Pasta
• Ingredient : Tuna