500g wholemeal pasta
2 cans tuna (850g), in spring water, flaked
1 tsp. paprika
3 c. passata sauce
½ c. pitted Kalamata olives, chopped
Pinch salt
1 teaspoon dried basil
1. In a large saucepan add passata, olives, salt, paprika and basil. Cook 10 minutes or until slightly reduced, stirring occasionally.
2. Meanwhile, cook pasta as per packet directions.
3. Add cooked and drained pasta to sauce. Gently fold in tuna and toss until everything is well coated.
4. Divide between plates and serve.
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