INGREDIENTS

• •2 cans Hanaa chopped tomatoes

  •2 Cans of Hanaa light meat tuna , drained

  •1 Tbsp Hanaa Sunflower oil

  •2 cups dried pasta

  •1 medium onion, diced

  •4 cloves of garlic, minced

  •1 Tbsp tomato paste

  •½ Tbsp Italian seasoning

  •Salt and pepper, to taste

  •½ cup whole milk mozzarella, shredded

  • ¼ cup freshly grated parmesan cheese

  Fresh basil, finely chopped for garnish

PREPARATION

1.Bring a pot of water to a boil then cook pasta for half the amount of time the box says. It will finish cooking in the oven.

2.In the meantime, heat a large (12-inch) cast iron skillet over medium-high heat. When the skillet is hot, add 1 Tbsp of Hanaa sunflower oil then add the onion and garlic and cook until softened and fragrant, about 3-5 minutes.

3.Add the chopped tomatoes, tomato paste, and Italian seasoning, stir to incorporate. Season with salt and pepper. Remove skillet from heat.

4.Drain the pasta and add to the skillet. Toss to coat pasta with sauce. Add the drained tuna but do not overly mix. Just gently toss so chunks remain intact and it doesn't turn to shredded tuna where you can't see it at all in the dish.

5.Sprinkle cheeses on top in an even layer then bake for 25 minutes, or until pasta is cooked through and mixture is bubbly and cheese is melted.

6.Garnish with fresh basil on top and serve hot.

7. Preheat oven to 180 degrees