- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red and 1 yellow pepper, deseeded and sliced
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 2 garlic clove, crushed
- pinch crushed dried chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 x 400g cans chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g mixed pitted olives, whole or roughly chopped (optional)
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 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
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.