1 tsp olive oil
1 red and 1 yellow pepper, deseeded and sliced
1 tbsp garlic infused oil
pinch crushed dried chilies
2 x 400g cans chopped tomatoes
50g mixed pitted olives, whole or roughly chopped
pinch caster sugar
250g gluten free pasta shapes
2 x 200g cans tuna steak in spring water, drained and flaked
25g gluten free breadcrumbs
2 tbsp grated Parmesan
1 Mozzarella ball, sliced
Heat the oil in a large saucepan and fry the peppers for about 5 mins until starting to caramelise.
Add the garlic infused oil and chilies, 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.
Meanwhile, cook the gluten free 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. Top with mozzarella.
Mix the gluten free 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.
Recipe adapted from: Good Food