Add to favourite + Print

Tuna arrabbiata pasta gratin

By Good Food

This wholesome and filling pasta bake makes the perfect winter comfort food with none of the guilt

Prep:10 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 365
fat 5g
saturates 1g
carbs 54g
sugars 11g
fibre 9g
protein 30g
salt 0.75g

Ingredients

1 tsp olive oil
1 red and 1 yellow pepper, deseeded and sliced
2 garlic cloves, crushed
pinch crushed dried chillies
2 x 400g cans chopped tomatoes
50g mixed pitted olives, whole or roughly chopped (optional)
pinch caster sugar
250g wholemeal pasta shapes
2 x 200g cans tuna steak in spring water, drained and flaked
25g fresh wholemeal breadcrumbs
2 tbsp grated parmesan

Tip

Make it veggie: Spicy pepper pasta gratin
Fry an extra red and yellow pepper as before, and add an extra 1-2 pinches chilli flakes to the sauce. Stir in 1 tbsp drained capers instead of the tuna with the pasta, and top with the breadcrumbs mixed with 2 tbsp grated Parmesan and 1 tbsp pine nuts.

Method

Heat the oil in a large saucepan and fry the peppers for about 5 mins until starting to caramelise. Add the garlic and chillies, cook for 30 secs, then tip in the tomatoes and olives (if using). Season, add a pinch of sugar, bring to the boil, then simmer, uncovered, for 10 mins.
Meanwhile, cook the pasta according to pack instructions. Heat the grill. Drain the pasta and mix into the tomato sauce, along with the tuna. Tip into a large ovenproof dish. Mix the breadcrumbs and Parmesan together and scatter over the top. Grill for 3-4 mins or until the topping is crisp and golden. Serve with a green salad, if you like.