Spicy tuna pasta bake | Women's Weekly Food

Ingredients

• 300 gram cannelloni tubes
• 2 tablespoon olive oil
• 3 clove garlic, crushed
• 4 drained anchovy fillets, chopped finely
• 2 cup (500g) bottled tomato pasta sauce
• 1/2 cup (75g) seeded kalamata olives, halved
• 2 tablespoon finely chopped fresh oregano
• 1 tablespoon drained capers, rinsed
• 1/2 teaspoon dried chilli flakes
• 425 gram canned tuna in oil, drained, flaked
• 1/4 cup (25g) coarsely grated mozzarella
• 1/4 cup (20g) finely grated parmesan