Tuna arrabbiata pasta gratin

This wholesome and filling pasta bake makes the perfect winter comfort food with none of the guilt

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 365
  • fat 5g
  • saturates 1g
  • carbs 54g
  • sugars 11g
  • fibre 9g
  • protein 30g
  • salt 0.75g


  • 1 tsp olive oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 2 garlic cloves, crushed
  • pinch crushed dried chillies
  • 2 x 400g cans chopped tomatoes
  • 50g mixed pitted olives, whole or roughly chopped (optional)
  • pinch caster sugar
  • 250g wholemeal pasta shapes
  • 2 x 200g cans tuna steak in spring water, drained and flaked
  • 25g fresh wholemeal breadcrumbs
  • 2 tbsp grated parmesan


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.


  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.

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