Zingy Tomato Pasta Bake

13 April 2016 By

Tickle your palette with Latasha’s Kitchen Zingy Tomato Chutney’s distinctive, zingy flavour.

Ingredients (Serves 4 as main/6 as starter)

  • 1 jar Latasha’s Kitchen Zingy Tomato Chutney
  • 2 tbsp sunflower oil
  • 4 Roma tomatoes, chopped
  • 1 cup shredded basil, coriander or English mint
  • 2 cups sliced asparagus or broccoli florets
  • 1 large tin Sirena Chilli Tuna in Oil
  • 500 g fusilli pasta
  • 2 large pieces of buffalo mozzarella or 1 cup of shredded cheddar


  1. In a deep saucepan, heat Latasha’s Kitchen Zingy Tomato Chutney with 2 tablespoons sunflower oil.
  2. Then add roma tomatoes, basil/coriander or mint, asparagus or broccoli and Sirena’s Chilli Tuna. Add salt to taste.
  3. Then toss it with boiled pasta of your choice. Sprinkle liberally with pieces of buffalo mozzarella or shredded cheddar and bake in a hot oven for 10 minutes until the cheese melts into the pasta for a nourishing meal.
  4. Instead of using pasta use the tuna fry in a wrap with fresh mesculin salad and a few dollops of sour cream.