Tuna Niçoise Casserole Pasta (Gratin de Pâques)

Ingredients

• 6 oz short pasta (penne or rigatoni)
• 5 oz canned tuna in olive oil, drained
• 1 cup cherry tomatoes, halved
• 1/3 cup Niçoise or Kalamata olives, pitted
• 1/2 cup heavy cream
• 3/4 cup Gruyère cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp fresh thyme
• to taste salt and black pepper(optional)
• 2 tbsp fresh basil or parsley, chopped(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and bring a pot of salted water to a boil. Cook the pasta 2 minutes short of al dente, about 8 minutes, then drain, reserving 1/4 cup pasta water.

2. 2

   While the pasta cooks, heat the olive oil in an oven-safe skillet over medium heat. Sauté the garlic for 1 minute, then add the cherry tomatoes and thyme and cook 3-4 minutes until they begin to soften.

3. 3

   Stir in the Dijon mustard, cream, and reserved pasta water, then season with salt and pepper. Simmer 2 minutes until slightly thickened.

4. 4

   Fold in the drained pasta, tuna (flaked into large chunks), and olives. Taste and adjust seasoning.

5. 5

   Sprinkle the shredded Gruyère evenly over the top and bake for 15 minutes, until bubbling and golden brown on top.

6. 6

   Rest 5 minutes, garnish with fresh herbs, and serve warm.