Spicy Tomato–Tuna Noodle Skillet Casserole with Aioli

epicurious.com

Cheryl Savage

subheading: Aioli:

1 large egg yolk

1 garlic clove, finely grated

¼ tsp. kosher salt, plus more

½ cup (or more) extra-virgin olive oil

subheading: Casserole and Assembly:

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 to 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)

Directions at epicurious.com

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