Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

Ingredients for Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

• 1 large egg yolk

• 1 garlic clove, finely grated

• 1/4 teaspoons kosher salt, plus more

• 120ml (or more) extra-virgin olive oil

• 1 medium onion, cut into large pieces

• 2 garlic cloves

• 80g coarsely chopped roasted red peppers from a jar

• 45ml extra-virgin olive oil, plus more for drizzling

• 350g rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta

• 2 (5–170g ) cans or jars oil-packed tuna

• 1 oil-packed anchovy fillet, coarsely chopped

• 1 teaspoon kosher salt, divided

• Freshly ground black pepper

• 2 tablespoons double-concentrated or regular tomato paste

• 1 (400g) can crushed tomatoes or whole peeled tomatoes with their juices, crushed

• 1 teaspoon ground turmeric

• 1/4 teaspoons crushed red pepper flakes

• Coarsely chopped parsley (for serving

• optional)

Whisk egg yolk, garlic, 1/4 teaspoons salt, and 2 teaspoons water in a small bowl to combine. Place bowl on a kitchen towel so it won’t slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.

Place rack in upper third of oven; preheat to 191°C. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.

Heat 45ml olive oil in a 10” ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.

Drain tuna, reserving 2 tablespoons tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, 1/2 teaspoons salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5–7 minutes. Add tomato paste and cook, stirring, until slightly darkened in colour, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining 1/2 teaspoons salt, and 600ml water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8–10 minutes. Remove from heat and stir in drained tuna and 60ml water.

Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.

Heat grill. Drizzle casserole with a little olive oil and grill until browned and crisped in spots, about 4 minutes.

Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.