300 gr. pence
1 onion, chopped
1 clove of garlic, melted
180 gr. bluefin tuna in water, Alelma
400 gr. cherry tomatoes, chopped
1 tbsp dry oregano
100 gr. kefalotiri, grated
2 tbsp olive oil
1 In a large pot, add water and lightly salt. Boil our water and add the pasta. Cook 2 minutes less than what is indicated on the package. Strain and set aside.
2 Preheat the oven to 180°C. Pour 2 tbsp. olive oil in a pan and saute the onion and garlic.
3 Drain the tuna from the water in the package, pour it into the pan, mix with the rest of the ingredients and cook for 1 minute.
4 Add the cherry tomatoes, herbs and black pepper and cook for 5-10 minutes. Add the cooked pasta.
5 Spread the pasta in a pyrex dish and sprinkle with the grated cheese. Bake for 20-30 minutes and serve.