Ingredients: 300 g pasta, see Notes 1 X 185g can tuna in oil 1 onion, chopped 1 clove garlic, crushed 1 425g can crushed tomatoes 1/2 cup orange juice 10 olives, pitted, cut in half 1 tablespoon finely grated orange zest cracked black pepper, to taste 1/2 cup parsley, optional

Method:
1. Bring a large pan of water to the boil and cook your choice of pasta until al dente (cooked but still slightly firm). As soon as it is cooked, drain the pasta and set aside.
2. Drain the tuna over a large frypan to catch the juices. Add the onion and cook, stirring, over a medium to high heat until softened, 4 to 5 minutes.
3. Add the garlic and cook for 1 more minute.
4. Add the tomatoes and orange juice and simmer the mixture for 3 minutes. Stir through the tuna, olives and orange zest, and cook for 1 more minute.
5. Season with the pepper and immediately toss through the cooked pasta, or serve separately with sauce spooned on top.

Notes: You can use linguine, vermicelli, spaghetti, penne, farfalle or spiral pasta.
Variation: You can replace the black olives with 3 tablespoons toasted pine nuts or 2 tablespoons capers or 4 anchovy fillets rinsed in water and chopped.
Serve with a fresh green salad.

Categories:
Dinners
Fish and seafood
Lunches
Lunch boxes
Pasta
Quick and easy

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