How to make it

1. Bring a pot of water to a boil. Add the fusilli to the boiling water and cook according to the package directions. Reserve ¼ cup of the pasta water. Drain and rinse the pasta under cold water. Set it aside.
2. Preheat the oven to 375˚F. Heat a large pan over medium-high heat. Pour in the olive oil and the Lee Kum Kee Chiu Chow Style Chili Oil. Add in the onion and sauté until it turns translucent. Then mix in the Lee Kum Kee Minced Garlic and cook until fragrant, about 1 minute. 
3. Add in the diced tomatoes, thyme, basil, salt, black pepper, and sugar. Mix to combine. Bring the sauce to a boil then reduce the heat so that it is simmering. Simmer for 10 minutes until the sauce slightly thickens. 
4. Mix in the tuna, fusilli, and reserved pasta water. Cook for about 1 minute. Taste and adjust the seasoning if necessary. Transfer the pasta to a baking dish. Sprinkle the mozzarella cheese over top. Bake it in the oven for 15 minutes until the cheese is melted and bubbly. Remove the dish from the oven and top with chopped parsley. Enjoy!