A storecupboard bake of gluten-free pasta, tuna, capers and olives under a crisp crumb and cheese top.
Prep
15 mins
Cook
30 mins
Servings
4
Per serving
£1.85
Difficulty
easy
Built almost entirely from tins and jars, this is the meal for the night when the fridge is empty. The crumb topping is gluten-free breadcrumbs rubbed with oil so they crisp rather than steam.
Heat the oven to 190C fan. Cook the pasta in salted boiling water for three minutes less than the packet time, then drain. It finishes cooking in the oven.
Meanwhile heat 2 tablespoons of the oil in a saucepan and soften the red onion for 6 minutes. Add the garlic and oregano for a minute, then pour in the passata and simmer for 8 minutes.
Stir in the olives, capers, pepper and the flaked tuna, breaking it up but not mashing it. Taste before salting, as capers and olives bring plenty.
Fold the drained pasta through the sauce and tip into a baking dish.
Mix the breadcrumbs with the remaining tablespoon of oil and the parmesan, then scatter evenly over the top.
Rubbing the oil through the crumbs first is what gets them crunchy instead of dusty.
Bake for 20 minutes until the top is golden and the edges are bubbling. Scatter with parsley and serve.