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Tuna arrabbiata pasta gratin

Tuna arrabbiata pasta gratin

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A star rating of 4.2 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This wholesome and filling pasta bake makes the perfect winter comfort food.

Nutrition:
HighlightNutrientUnit
kcal365
fat5g
saturates1g
carbs54g
sugars11g
fibre9g
protein30g
low insalt0.75g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, February 2010

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Overall rating

A star rating of 4.2 out of 5.37 ratings
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