Tuna Tomato Pasta Toss

Ingredients

• 320g Canned tuna in springwater
• 330g Dry penne
• 400g Canned tomatoes
• 100g Baby spinach
• 1 onion Brown onion
• 2 cloves Garlic

Method

1. Prep the ingredients Drain the canned tuna well. Finely chop the onion and garlic, and rinse the spinach.
2. Cook the pasta Bring a large pot of water to the boil and cook the penne for the time on the packet until just tender. Scoop out 1/2 cup of the cooking water, then drain.
3. Cook the base Heat a large non-stick frying pan over medium heat and add two tablespoons of water, then cook the onion for 4-5 minutes until softened, stir in the garlic for 30 seconds and add the drained tuna.
4. Make the sauce Stir in the canned tomatoes and simmer for 8-12 minutes until the sauce thickens slightly and the tuna is evenly coated.
5. Combine Add the cooked pasta and the spinach to the pan, then add 2-4 tablespoons of the reserved cooking water. Toss until the spinach wilts and the sauce coats the pasta.
6. Serve Toss once more, then divide into bowls while the pasta is still hot.