Pasta casserole with tuna and arrabbiata sauce
4 servings
30 minutes
Pasta casserole with tuna and arrabbiata sauce is a vibrant dish of Italian cuisine that combines the rich flavor of tomatoes, the spiciness of chili, and the tender texture of tuna. Its origin is linked to Italians' love for simple yet expressive ingredient combinations. Arrabbiata, meaning 'angry' in Italian, got its name from the heat of chili peppers that give the dish its characteristic spiciness. Pasta soaked in thick tomato sauce with olives pairs well with the softness of tuna, while a crispy crust of parmesan and breadcrumbs makes the casserole's flavor harmonious and rich. It is perfect as a cozy home dish that can be served with a green salad or a glass of white wine, creating an atmosphere of a warm Italian evening.
1
Heat oil in a deep skillet and sauté the pepper for 5 minutes. Add garlic and chili, sauté for 30 seconds, then add tomatoes and olives.
- Olive oil: 1 teaspoon
- Red sweet pepper: 1 piece
- Garlic: 2 cloves
- Dried chili pepper: pinch
- Tomatoes: 800 g
- Pitted olives: 50 g
2
Add spices to taste, a pinch of sugar, bring to a boil and continue to simmer uncovered for another 10 minutes.
- Sugar: pinch
3
During this time, prepare the pasta according to the package instructions. Preheat the oven to 180 degrees. Mix the pasta with tomato sauce and tuna. Transfer the mixture to a baking dish, sprinkle with breadcrumbs and parmesan on top. Bake in the oven for 3-4 minutes until a crispy crust forms.
- Pasta: 250 g
- Canned tuna: 400 g
- Breadcrumbs: 25 g
- Grated Parmesan cheese: 2 tablespoons
