Tuna Pasta - Marie Murphy

One of my easiest and most popular dishes amongst young 'uns!

Students the world over have thanked me for it.

For 4/5 people (ish) -

Take two tins of tuna, penne pasta, red pesto, olives,

capers, anchovies, (optional, kids no likey much) chillies,

extra virgin, and some freshly chopped spinach if you wish.

(To feel a wee bit healthy hah!)

Cook pasta al dente, drain, season, back into pot, stir through the

oil and pesto, add all the other ingredients including the drained

tuna, which you flake through last of all.

Aye, it's that simple!

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.