A Scientist in the Kitchen

This dish is similar to my spicy baked tuna macaroni except that I added bechamel sauce to the recipe which certainly made a difference to the creaminess (is there such a word?) of the pasta.

Baked tuna-rigatoni melt

250 grams uncooked rigatoni pasta

For the red sauce:

2 tbsp olive oil
5 cloves garlic, minced
1 medium onion, chopped
1 cup chopped fresh tomatoes
1 can spaghetti sauce
1 can tuna in brine, drained (reserve brine)
1/2 cup water from cooking pasta
1 tbsp dried herbs (mixture of basil, oregano,
1 tsp chili flakes

Cooked pasta according to package instructions.Heat oil in pan. Add onion and a dash of salt then saute till onions are translucent. Then add garlic, Saute a few minutes taking care not to burn the garlic. Add the tuna and herbs, and saute some more. Season with pepper. Pour tomato sauce, reserved brine and water from cooking pasta. Simmer for five minutes then add the chopped tomatoes. Simmer for five minutes. Season with salt and pepper to taste. Add the cooked pasta taking care to coat everything with red sauce.

For the bechamel sauce:

Melt 2 tbsp butter then add 2 tbsp flour. Mix thoroughly to remove lumps of flour. When roux has thickened, slowly pour two cups of milk. Continue stirring until sauce has thickened. Season with 1 tsp nutmeg, salt and pepper to taste.

To assemble, put half of pasta on a glass dish.Layer with half of white sauce and topped with cheese. Add the remaining pasta, white sauce and cheese. Bake in an oven (140oC) till cheese melts and starts to brown.

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Where to get cool ideas for pasta and noodles? Check out Presto Pasta Nights!

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