A family favourite, using fresh cherry tomatoes and sustainably-fished skipjack tuna, with a subtle kick of chilli flakes and creamy melted mozzarella to top it all off.
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Here's how you do it
Preheat the oven to 200°C. Bring a large pan of salted water to boil. Cook the macaroni for one minute less than the pack instructions.
Meanwhile, sweat the onion in a glug of olive oil in a pan until soft. Turn up the heat and add the tomatoes, capers, chilli flakes and garlic. Stir continuously for ten minutes and break down the tomatoes with the back of the spoon.
Drain the macaroni, reserving some of the pasta water. Return the pasta to the pan, add the tomatoes and stir in some of the pasta water so that the sauce is loose. Tip in the tuna, along with the oil from the tins and stir. Taste and season with salt and pepper.
Transfer the pasta to an oven-proof dish, break up the mozzarella with your hands and sprinkle it evenly over the top. Bake in the oven for ten minutes. Serve with a green salad on the side.