Ingredients

• 400g/14oz penne or rigatoni
• calorie controlled spray oil
• 2 garlic cloves
• thinly sliced
• large pinch of chilli flakes
• 400g/14oz tomatoes
• roughly chopped
• 50g/1¾oz pitted black olives
• roughly chopped
• 1 tbsp roughly chopped thyme
• 300g tinned tuna in spring water
• drained
• salt and freshly ground black pepper

Directions

• Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes
• or until al dente.
• Meanwhile
• spray a large frying pan with oil and place over a medium heat. Add the garlic
• chilli flakes
• tomatoes
• olives and thyme. Bring to the boil
• then reduce the heat and simmer for 5 minutes. Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes
• then season with salt and freshly ground black pepper.
• Drain the pasta
• then toss in the sauce. Divide between four plates and serve.