Name: Spicy Tomato–Tuna Noodle Skillet Casserole With Aioli
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 large egg yolk; 1 garlic clove, finely grated; ¼ tsp. kosher salt, plus more; ½ cup (or more) extra-virgin olive oil; 1 medium onion, cut into large pieces; 2 garlic cloves; ½ cup coarsely chopped roasted red peppers from a jar; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta; 2 (5–6-oz.) cans or jars oil-packed tuna; 1 oil-packed anchovy fillet, coarsely chopped; 1 tsp. kosher salt, divided; Freshly ground black pepper; 2 Tbsp. double-concentrated or regular tomato paste; 1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed; 1 tsp. ground turmeric; ¼ tsp. crushed red pepper flakes; Coarsely chopped parsley (for serving; optional)

Photo and Food Styling by Anna Stockwell

Inspired by a dish at Brooklyn’s Saint Julivert Fisherie, this updated take on classic tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.