BRITISH-STYLE TUNA BAKE

1 lb. rigatoni or penne pasta

3-4 Tbsp. olive oil

2 small or medium onions, chopped Salt and pepper to taste

3 cloves garlic, minced 8 Tbsp. tomato paste 3/4 cup red wine

1 12-ounce can diced tomatoes

2 tsp. sugar Pinch of oregano and basil

3 cans tuna in oil (3.5- to 5-ounce cans, drained)

1 generous cup fresh baby spinach leaves or kale, chopped

1 cup mozzarella, grated

1 generous cup cheddar, grated Dusting of Parmesan, grated

Preheat the oven to 400 degrees Fahrenheit.

Boil pasta in a large pot of generously salted water, until one stage before al dente. (Use package directions as a guide.) Drain, but reserve about 1½ cups of the pasta water. Set pasta aside.

Heat olive oil in the pasta pot. Sauté onions with a pinch of salt and pepper until they soften. Add garlic and cook for another 2 minutes. Add tomato paste and blend, stirring, for another minute. Stir in the wine, and allow sauce to simmer for 2 to 3 minutes.

Stir in tomatoes, sugar, herbs and tuna. Simmer for 10 minutes. Add baby spinach or kale and cook briefly, until wilted.

Remove from heat. Thin the sauce with a bit of pasta water, then gradually add cooked pasta and mozzarella, stirring gently and adding more pasta water as needed to keep the mixture moist. Transfer to a greased 9-by-13-inch baking pan or casserole dish. Top with cheddar and Parmesan.

Bake until cheese is melted and bubbling, and the edges of the bake are slightly crispy. Serve warm.

PREP TIME

30 MINUTES (INCLUDING COOK TIME)

DIFFICULTY

EASY

CAN BE MADE

AT ANCHOR