Puttanesca pasta bake

Petunjuk

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 20 MIN Heat a glug of olive oil in a sauté pan or large deep frying pan and fry 2 sliced garlic cloves and 1 chopped red chilli over a low-medium heat for 2 minutes. Stir in 75g sliced pitted olives, 50g drained capers, 2 x 400g tins chopped tomatoes, half a tin of water and a 70g tin double concentrated tomato purée. Season with black pepper and a little salt, bring to the boil, then simmer over a medium heat for 15 minutes. Heat the oven to 2000c/1800C fan/gas 6. Meanwhile, cook 400g pasta of your choice according to the pack instructions in a large saucepan of boiling salted water until al dente (cooked but with a little bite). Drain, reserving a cup of cooking liquid, then stir into the tomato sauce along with a 158g tin of drained and flaked tuna (see right) and a little of the cooking liquid to coat the pasta. Pour the mixture into a 1.2 litre ovenproof baking dish and scatter over IOOg grated mozzarella. Bake for 20 minutes until piping hot and the topping is golden. Serve the pasta bake scattere with fresh basil leaves and a side salad, if you like