Baked Cavatelli with Broccoli Florets and Tuna
Baked cavatelli with broccoli florets and tuna is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cans of 185 g Saupiquet tuna fillet
- 350 g fresh or dried cavatelli pasta
- 500 g broccoli florets
- 1 small fresh chili pepper
- 200 g mozzarella
- Salt
- freshly ground pepper
- 80 g mild grated pecorino
Instructions
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1.
Drain the tuna, reserving the oil and roughly breaking up the fish. Cook the pasta in boiling salted water according to package instructions. Wash the broccoli florets, add them about five minutes before the pasta is done, and drain both.
-
2.
Halve the chili pepper lengthwise, remove seeds, wash, and slice into thin strips. Cube the mozzarella, mix with tuna, pasta, chili strips, and six tablespoons of the reserved tuna oil; season with salt and pepper. Lightly grease a baking dish with some tuna oil, pour in the noodle mixture, sprinkle pecorino on top, bake in a preheated oven at 200°C (Gas: Level 4, convection 180°C) for about ten minutes until golden brown, then serve.
