Recipe: Tuna Penne Arrabiata

Tuna Penne Arrabiata

185g (6.5 oz) can tuna in Chilli Oil.
1 to 2 cloves garlic.
2 anchovy fillets
2 (400g/14 oz each) cans Peeled tomatoes
6 Sundried tomatoes, cut in half
White Wine (optional)
2 handfuls of baby spinach or radicchio leaves.
500g (17.6 oz) penne pasta
Fresh basil
Shaved fresh parmesan (optional)
Oil from the can of tuna
Large scoop of Kalamata olives
1 tablespoon capers.

While a large pot of water is boiling for pasta, heat a saucepan with the oil from one can of Tuna with Chilli.

When hot, add finely chopped garlic, chopped anchovy fillets, capers and olives.

After one minute, add peeled tomatoes (preferably drained slightly so the sauce does not become 'watery) If you wish to add a splash of wine, do so now.

Once the tomatoes have cooked for a few minutes, add sundried tomatoes and tuna.

When pasta is nearly cooked, add spinach or radicchio leaves, and allow to soften slightly, then turn off heat and add fresh chopped basil.

Drain pasta, and put portions into large bowls. Top with sauce and shaved parmesan cheese, if desired.

Servings: 4