280-300g pasta, farfalle (bow ties) or fusilli work really well
1 red onion, thinly sliced
2 x 185 tins of tuna, drained
2 x 400g tins of chopped tomatoes
1/2 cup of sliced kalamata olives
1 tbsp extra virgin olive oil
1 small handful of rock salt
salt and pepper to taste
1. Heat the extra virgin olive oil in a large frying pan. Add the onion and sautee until softened. Add the tuna and stir, add the olives and tinned tomatoes.
2. Bring the tomatoes to a simmer, season to taste and simmer gently.
3. Boil water in a large pot, once the water is boiling, add the rock salt and cook the pasta according to package instructions.
4. Once the pasta is cooked, drain and add it to the pan. Serve with a side salad.