Heat the oil in a large saucepan and sauté the garlic, onion and chilli flakes for 3 minutes. Add the peppers to the pan and continue to cook for 4 minutes. Stir in the tomato polpa, tomato puree, sugar, black olives and caper and season well with salt and pepper. Cover the pan and continue to cook the sauce for 15 minutes, adding in half a glass of water during the cooking time. Remove off the heat and add in the tuna, fresh mint and the half cooked wholemeal pasta. Stir well and tip the pasta into an ovenproof dish. Sprinkle over the fresh breadcrumbs and grated Parmesan and bake in the oven at 200`c for 20-25 minutes, or until the top is golden brown. Serve the tuna pasta bake either hot or cold with a crispy rucola salad.


Serves 4

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