Shells with Baked Tomato Sauce and Tuna

By CarolM-2

Ingredients

• 5 lg. red, ripe tomatoes, stems removed
• 1 lb. fresh tuna, sliced into 1/2" steaks
• 6 anchovy fillets, drained of oil and rinsed
• Red chile pepper flakes to taste
• 1/2 cup extra-virgin olive oil
• 1 lb. med shells
• chopped garlic--optional
• pkg. spinach--optional

Preparation

Step 1

Cut the tomatoes crosswise into apporximately 1/2" slices. Place a layer of tomatoes in a small ovenproof baking dish. Lay the tuna steaks ovr the tomatoes and top with the anchovy fillets and red chile pepper flakes. Layer the remaining slices of tomato over the fish and pour the olive oil over all. Bake in a preheated 400 degree oven for about 15-20 minutes or until the fish flakes when pierced with a fork.
Before serving, transfer the contents of the baking dish to a pasta serving bowl. Break up the fish with a fork. Cook the pasta until al dente. Quickly drain and add to the bowl containg the tuna tomato mixture. Toss the pasta and serve immediately.