Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 teaspoon red pepper flakes (or more to taste) (approx. 1g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 cup dry white wine (120 ml)
  • 1 tablespoon tomato paste (15g)
  • 1 teaspoon dried oregano (2g)
  • 1/4 cup Kalamata olives, pitted and roughly chopped (approx. 40g)
  • 2 tablespoons capers, drained (approx. 30g)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) rigatoni pasta (or penne)
  • 2 (5 ounce) cans tuna in olive oil, drained (142g per can)
  • 1/2 cup grated Pecorino Romano cheese, plus extra for topping (approx. 50g)
  • 1/4 cup chopped fresh parsley (approx. 10g)

Instructions:

  1. Cook the rigatoni according to package directions, but undercook it by about 2 minutes. Drain and set aside.
  2. Sauté onion and garlic in olive oil with red pepper flakes. Add crushed tomatoes, white wine, tomato paste, and oregano. Simmer to reduce. Stir in olives and capers. Season to taste.
  3. In a large bowl, gently combine the cooked pasta, tuna (flaked with a fork), Pecorino Romano cheese, parsley, and the tomato sauce.
  4. Transfer the pasta mixture to the prepared baking dish. Sprinkle with extra Pecorino Romano cheese.
  5. Bake in a preheated oven at 375°F (190°C) until bubbly and golden brown on top, about 40 minutes.
  6. Let stand for 10 minutes before serving.