Macaroni with tomato cream and tuna

Name: Macaroni with tomato cream and tuna
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Macaroni; 7-10 Tbsp Salt; 2 tin(s) (185 g, part weight 135 g) Tuna in oil; 1 can(s) (850 ml) peeled tomatoes; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 50 g Whipped cream or milk; 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 150 g frozen peas; 200 g Edam cheese; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Macaroni
7-10 Tbsp Salt
2 tin(s) (185 g, part weight 135 g) Tuna in oil
1 can(s) (850 ml) peeled tomatoes
1 Onion
1 Garlic clove
1 TABLESPOON Oil
50 g Whipped cream or milk
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
150 g frozen peas
200 g Edam cheese
7-10 Tbsp Parsley

Directions

1
Cook the macaroni in plenty of boiling salted water for about 8 minutes until it bubbles. Drain the tuna. Coarsely chop the tomatoes in the tin with a long knife. Peel onion and cut into small cubes. Peel garlic as well and press it through a garlic press.
2
Heat the oil in a pot. Sauté onion and garlic in it. Add tomatoes, bring to the boil, add cream and tomato paste, stir in and season to taste with salt and pepper. Put peas into boiling water without defrosting.
3
After boiling up, cook for 1-2 minutes. Grate cheese finely. Grease a casserole dish and fill it alternately with macaroni, tuna, peas and tomato sauce. Pour cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes.
4
Garnish as desired with parsley leaves.