Serves 4
Preparation and cooking times
Preparation time 10 mins
Cook time 20 mins
Low-fat
Method
1. Heat the oil in a large saucepan and fry the peppers for about 5 mins until starting to caramelise.
Add the garlic and chillies, cook for 30 secs, then tip in the tomatoes and olives (if using). Season,
add a pinch of sugar, bring to the boil, then simmer, uncovered, for 10 mins.
2. Meanwhile, cook the pasta according to pack instructions. Heat the grill. Drain the pasta and mix
into the tomato sauce, along with the tuna. Tip into a large ovenproof dish. Mix the breadcrumbs
and Parmesan together and scatter over the top. Grill for 3-4 mins or until the topping is crisp and golden.
Serve with a green salad, if you like.
Make it veggie: Spicy pepper pasta gratin
Fry an extra red and yellow pepper as before, and add an extra 1-2 pinches chilli flakes to the sauce.
Stir in 1 tbsp drained capers instead of the tuna with the pasta, and top with the breadcrumbs mixed with
2 tbsp grated Parmesan and 1 tbsp pine nuts.
365 kcalories, protein 30g, carbohydrate 54g, fat 5 g, saturated fat 1g, fibre 9g, sugar 11g, salt 0.75 g