TUNA ARRABBIATA

SERVES 4

PREP AND COOK: 25 MINS

375g angel hair pasta

1 tblsp olive oil

1 red onion, finely chopped 2 cloves garlic, crushed ½ cup white wine

2 x 400ml jars arrabbiata

pasta sauce

¾ cup pitted kalamata

olives, chopped

2 tblsps drained capers,

rinsed

425g can tuna in oil, drained 50g baby rocket leaves

¼ cup chopped fresh parsley Lemon wedges, to serve

1 Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Return to pot.

Cover to keep warm.

2 Heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add wine and bring to a boil. Simmer until reduced by half. Add sauce, olives and capers. Season with cracked black pepper. Cook, stirring occasionally, for 5 minutes.

3 Using a fork, break tuna into smaller pieces. Add to sauce. Stir gently until heated through. Add sauce, rocket and parsley to pasta. Toss to combine. 4 Serve hot tuna arrabbiata with lemon wedges.

Top tips Any shaped pasta can be used in this recipe. If you prefer, replace tuna in oil with tuna in spring water.