1 tbsp olive oil

2 garlic cloves , minced

1 small onion , finely diced

800g / 28 oz crushed tomato (Note 1)800g

3/4 cup (185ml) water or chicken stock

1 tbsp Italian mixed herbs , or other dried herbs of choice

1 tsp sal

1/2 tsp black pepper

425g / 15 oz can chunk tuna (preferably in oil), drained

2 anchovies

200g / 7 oz spiral pasta (or other pasta of choice)

1 1/2 cups (150g) shredded mozzarella cheese

Olive Oil , for drizzling

Instructions

Preheat oven to 180C/350F.

Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.

Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden. Add tomato, water/chicken stock, herbs, salt and pepper. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.

Adjust salt to taste but remember that the anchovies are quite salty. You can also add a touch of sugar if it tastes a bit acid (depends on quality of tomato).

Turn the stove off, add pasta, stir in.

Add tuna and stir it in gently with the anchovies – don’t break up the tuna or it disintegrates into mush. Leave some chunks on the surface.

Drizzle with oil, top with cheese then bake for 20 minutes until golden with crusty bits.

4 teaspoons extra-virgin olive oil

Salt and freshly ground pepper

1 small bunch asparagus (about 12 ounces), trimmed

4 medium white- or red-skinned potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch slices

2 tablespoons unsalted butter

3 tablespoons unbleached all-purpose flour

1 1/4 cups whole milk

4 ounces fresh goat cheese, crumbled

1/4 cup grated Pecorino Romano (1 ounce), plus more for serving

6 thin slices prosciutto

Chive blossoms, for serving (optional)

Step 1

Preheat oven to 425 degrees. Toss breadcrumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.

Step 2

Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).

Step 3

Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.

Step 4

Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.