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| Penne with Tuna and Tomato |
Ingredients (serves 4):
- 500g penne pasta
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 500g jar tomato pasta sauce
- 1/2 cup thickened light cream
- 200g jar pitted kalamata olives, drained
- 1/2 cup flat-leaf parsley leaves, chopped
- 2 x 185g cans tuna in oil, drained, flaked
Directions:
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Heat oil in a frying pan over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add pasta sauce. Heat until almost boiling. Reduce heat to medium-low. Stir in cream, olives, half the parsley, and salt and pepper. Cover. Simmer for 5 minutes or until hot (don't boil). Gently stir through tuna. Simmer for 1 minute.
- Drain pasta, reserving 1/3 cup water. Return pasta and water to saucepan. Add tuna mixture and remaining parsley. Toss over low heat to combine. Serve.
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