Tuna casserole with orzo pasta

Ingredients for 4 servings:

• 60 ml olive oil
• 1 onion(s)
• 6 garlic cloves
• ½ tsp chili powder
• 3 anchovies
• 2 tbsp capers
• 1 salted lemon(s), alternatively lemon fillets
• 60 g pitted Kalamata olives, torn into pieces
• 2 cans of tuna in olive oil, approx. 320 g
• 1 tbsp tomato paste
• 1 can tomatoes, chopped, 400 g
• 250 g Kritharaki (rice-shaped noodles) or Risoni
• salt and pepper
• 2 tomatoes
• 40 g Parmesan, grated
• some basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely dice the onion and sauté in olive oil in a casserole dish. Add the crushed garlic cloves, capers, chili powder, and anchovies. Continue frying until the anchovies dissolve. Add the capers, half of the lemon, the olives, the drained tuna, the pasta, tomato paste, the chopped tomatoes, and 450 ml of water. Mix well and bring to a boil. Season with salt and plenty of pepper. Cover and braise on the middle rack of a preheated oven to 220 °C (top/bottom heat) for about 20 minutes. Check that the pasta is tender and season again if necessary. Slice the tomatoes and arrange them on the casserole. Sprinkle with Parmesan cheese and return to the oven uncovered for another 15 minutes until the surface begins to brown. Remove from the oven and let stand for 10 minutes. Sprinkle with the remaining lemon, the rest of the olives, and the fresh basil. Drizzle with a few drops of olive oil and serve hot.