RECIPE FOR: Canned Tuna Pasta with Tomatoes and Garlic

Ingredients:
4 tablespoons olive oil.
1 clove finely chopped garlic.
1/2 onion finely chopped.
2 x 400g cans La Gina peeled tomatoes.
1 cup kalamata pitted olives, sliced.
1/2 teaspoon dry chilli.
3 tablespoons chopped parsley.
2 x 185g cans SIRENA tuna in Springwater, Oil or Chilli oil, broken into pieces and drained.
500g penne pasta.
Salt and pepper to taste.

Method
Brown onion and garlic in olive oil.
Pour in peeled tomatoes and stir occasionally for 15 minutes.
Add tuna, olives, salt and pepper.
Add dry chilli and simmer for 20 minutes.
Toss with cooked, drained pasta and parsley.
Serve with parmesan cheese.

Tip
The sauce can be prepared to the end of step 2 up to two days in advance.   When ready to use, reheat gently.

Serves 4

 

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