15 Minute Easy Tuna Pasta

• 500 g pasta, 1 packet, any shape
• 425 g canned tuna in springwater, drained
• 700 g passata, 1 jar
• 270 g sun-dried tomatoes in oil, drained, reserving 2 tbsp of the oil
• 100 g pitted kalamata olives, sliced
• 1 onion, sliced
• 1 tbsp minced garlic
• 1 tbsp brown sugar

Method

1. 1

   Slice the onion and olives. Drain the sun-dried tomatoes, reserving 2 tablespoons of their oil for cooking.

   Tip · Don't throw out the sun-dried tomato oil — it's packed with flavour and replaces the olive oil entirely.
2. 2

   Heat the reserved sun-dried tomato oil in a large frying pan, then add the onion and minced garlic and sauté until browned.

3. 3

   Add the olives and sun-dried tomatoes and cook until softened. Flake in the tuna, then pour in the passata and brown sugar and simmer for 5 minutes.

4. 4

   Cook the pasta according to the packet instructions, then add it to the sauce and stir until every piece is coated.

   Tip · Keep a splash of pasta water aside — if the sauce gets too thick, a little loosens it right up.