Baked tuna and tomato pasta

Method

1. Heat the oven to 200 °C. Bring 4 L of water to the boil, salt it and add the 400 g of penne. Cook for 9 minutes, one minute less than the packet says, because the pasta finishes cooking in the oven. Drain and set aside.
2. Drain and weigh 425 g of canned tuna and flake it with a fork.
3. Warm the tomato pulp in a pan, season with the garlic powder, paprika, salt and pepper, and let it reduce for 5 minutes over low heat, until it loses its raw taste and thickens.
4. Add the tuna to the sauce and fold it in gently, just long enough to heat through, so the flakes stay whole.
5. Mix the pasta into the sauce until every piece is coated, transfer to an ovenproof dish and cover with the grated mozzarella.
6. Bake in a preheated oven at 200 °C for 15 minutes, until the mozzarella is melted and golden at the edges.