Tuscan Style Tuna Pasta Bake

Meanwhile, quarter the baby plum tomatoes.

In a medium bowl, mix together the tomatoes, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.

Peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese. Drain the tuna.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the passata, sun-dried tomato paste, red wine stock paste, dried basil, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Meanwhile, preheat your grill to high.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

When the rigatoni is ready, stir the drained tuna, cooked rigatoni and butter (see pantry for amount) into the sauce. Taste and season with salt and pepper if needed.

Add a splash of water if your sauce is looking a little thick. 

Spoon the pasta into an appropriately sized ovenproof dish. Top with the grated cheese and grill until melted and golden, 5-6 mins.

Just before the pasta is ready, add the baby leaves to the tomatoes and toss together.