dried San Remo penne pasta
tuna in springwater, drained, flaked
3 garlic cloves, finely chopped
1 leek, ends trimmed, finely chopped
½ cup butter
½ cup plain flour
1 cup white wine
1 tsp finely grated lemon rind
chopped fresh flat leaf parsley
panko bread crumbs
1 cup of cherry tomatoes
Preheat oven to 180°C.
Cook the pasta following packet directions. Drain.
To make the white sauce, sweat the garlic and leek off with the butter until soft. Gradually add the flour, wine and milk, and stir. Mix in half of the cheese and mustard and whisk until combined.
In a deep baking dish place the al dente pasta, add the tuna, lemon rind, tomato, herbs and mix together with the white sauce. Add the rest of the cheese to the top and sprinkle with the panko bread crumbs. Pop in the oven at 180C for 30-40mins until golden on top.