Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

Ingredients for Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli

• 1 gema de ovo grande

• 1 dente de alho, finamente ralado

• 1/4 teaspoons kosher salt, plus more

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

• 1 medium onion, cut into large pieces

• 2 dentes de alho

• 80g coarsely chopped roasted red peppers from a jar

• 45ml de azeite de oliva extra-virgem, mais um pouco para regar

• 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 colher de chá de sal kosher, dividido

• Pimenta preta moída na hora

• 2 tablespoons double-concentrated or regular tomato paste

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

• 1 colher de chá de açafrão em pó

• 1/4 colher de chá de flocos de pimenta vermelha triturada

• Coarsely chopped parsley (for serving

• opcional)

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.