TUNA AND ARTICHOKE PASTA BAKE

Ingredients

350g rigatoni
3 tbsp olive oil
2 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
1 tsp sugar
400g can artichoke hearts, drained and sliced
2 tbsp capers, rinsed and chopped
2 tbsp chopped oregano
2 tbsp chopped parsley
2 x 160g cans tuna in oil, drained
200g mozzarella, sliced

Method

1 Cook the pasta for 1 minute less than the pack instructions so that it still has a little bite. Drain and set to one side. Heat the oil in a large pan, add the garlic and very gently cook for 2 minutes, taking care not to burn. Add the tomatoes, sugar and 200ml water. Bring to the boil and then simmer for 20 minutes until thick and rich. Season well.

2 Preheat the oven to 200°C/180°C fan/ gas 6. Stir the artichokes, capers and herbs into the sauce along with the pasta. Spoon into a 2-litre ovenproof dish or pan. Scatter over the tuna and stir in. Top with the mozzarella and bake for 20 minutes until bubbling and piping hot. Serve straight away.