Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli
A sophisticated twist on classic tuna casserole featuring rigatoni pasta, oil-packed tuna, and aromatic spices like turmeric and red pepper flakes, all topped with a homemade garlic aioli. This one-skillet wonder combines Mediterranean flavors with the comfort of a traditional pasta bake.
Ingredients
- •1 whole large egg yolk
- •1 clove garlic clove
- •¼ tsp kosher salt
- •½ cup extra-virgin olive oil
- •1 medium onion
- •2 cloves garlic cloves
- •½ cup roasted red peppers
- •3 Tbsp extra-virgin olive oil
- •12 oz rigatoni pasta
- •2 cans oil-packed tuna
- •1 fillet anchovy
- •1 tsp kosher salt
- •1 to taste black pepper
- •2 Tbsp tomato paste
- •1 can crushed tomatoes
- •1 tsp ground turmeric
- •¼ tsp red pepper flakes
- •¼ cup parsley
Cooking Instructions
- 1.
Whisk egg yolk, garlic, 1/4 tsp. salt, and 2 tsp. 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.
10 min
- 2.
Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
5 min
- 3.
Heat 3 Tbsp. 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.
8 min
- 4.
Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, 1/2 tsp. 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 color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining 1/2 tsp. salt, and 21/2 cups 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 1/4 cup water.
20 min
- 5.
Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
15 min
- 6.
Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
4 min
- 7.
Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
2 min