500 g (1 packet) penne pasta
Pinch of salt
2 onions, chopped
5 ml (1 t) fresh garlic, chopped
2.5 ml (½ t) dried mixed herbs
400 g (1 can) chopped tomatoes
5 ml (1 t) sugar
2 ml salt
pepper to taste
340 g (2 x 170 g cans) tuna pieces, drained
12 olives, pitted and sliced
1Cook penne until al dente in bubbling water to which some salt was added.
2 Drain pasta and stir in some oil to keep it from sticking together. Set aside.
3 Heat some oil and sautée onions, garlic and herbs until onions are soft.
4 Add tomatoes, sugar, salt and pepper. Cook without lid to allow most of the liquid to escape.
5 Add tuna and olives. Cook to warm through.
6 Stir tuna mixture lightly into pasta and serve warm.