Baked pasta with tuna, olives and tomato

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Canned tuna in water80 g
• Tomato passata150 g
• Black olives10 g
• Light mozzarella30 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Drain the tuna well and slice the black olives into rings.
2. Pour the tomato passata into a small pan with the olives, the oregano and a pinch of salt and cook over low heat for 10 minutes, until thickened; off the heat, stir in the flaked tuna.
3. Meanwhile, when the water boils, salt it and cook the pasta for 3 minutes less than the packet time, so it stays very al dente; drain and toss with the sauce.
4. Tip into a cocotte and top with the cubed mozzarella.
5. Bake at 200 °C for 15 minutes, until the mozzarella is melted and lightly golden.