Ingredients:
8 ounces rigatoni pasta
2 tablespoons olive oil
1 onions, finely diced
2 cloves garlic, crushed with a litle salt
1/4 teaspoon ground turmeric
1 bay leaves
1 (14 ounce) cans chopped tomatoes with herbs
1 tablespoon tomato puree
1 (14 ounce) cans tuna in water, drained
2 ounces butter
2 ounces flour
1 pint milk
3 ounces parmesan cheese, grated
fresh thyme ( to garnish)
Directions:
Cook Pasta in lightly salted boiling water for 15 minutes until”al dente”.
Drain and keep warm.
Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
Stir in 2 ozs of parmesan.
and remove from heat.
Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
Continue layering sauces andpasta,finishing with cheese sauce.
Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
Sprinkle with a little fresh thyme and serve hot.
Servings: 6
Time preparation: 10 min.
Time total: 110 min.