Penne with tuna and black olive sauce - Carl Orr

Ingredients:
2 x 400 gm cans of plum tomatoes, coarsely chopped
1 x 185 gm can of tuna
10 black olives, de-seeded and finely chopped
3 garlic cloves, sliced into fine slivers
2 bay leaves
500 gms of penne rigate pasta
1 teaspoon of olive oil

Method:
Fry the garlic in the olive oil over a very low heat for a few minutes, until turning brown. Add the tomatoes, bay leaves, olives and tuna and season with black pepper and salt. Mix the ingredients together and bring to the boil. Cover and simmer over a low heat for 30 minutes.
While the sauce is simmering, boil the penne in salted water for ten minutes and drain well. Combine the pasta and sauce in a single pan and serve.