Ingredients

600 ml tomato pasta sauce

1 jar tuna in olive oil, drained (keeping 1-2 tbsp oil)

1 small jar roasted red peppers, cut into strips

2 tbsp black olives (squeeze out the stones and roughly chop)

½ tsp chilli flakes

1 tsp fresh thyme leaves

½ tsp dried oregano

1 tsp sherry vinegar

Pinch of sea salt & grind of black pepper

500g giant pasta shells

Parmesan or Galmesan cheese, grated

Basil leaves

Method

1. Pour half of the tomato sauce into a medium mixing bowl. Add the drained tuna, sliced peppers, olives, chilli flakes, thyme, oregano and vinegar. Mix well and season to taste with salt and pepper.

2. Part cook the pasta shells in salted boiling water until they are slightly softened (about 8 mins). Drain, return the shells to the pan, add a glug of the reserved tuna oil and gently mix (to stop them sticking).

3. Pour the rest of the tomato sauce into the bottom of an ovenproof dish that fits the pasta in one layer.

4. Fill the pasta with the tuna and pepper mix and place into the dish.

5. Sprinkle with the parmesan cheese and bake for 15-20 mins at 200 C/180 fan until hot and bubbling.

6. Sprinkle with torn basil leaves and serve straight away.

   Serves 4