Tuna & Spinach Penne

Ingredients

• 3 cups penne pasta
• 1 punnet (250g) cherry tomatoes, halved
• 1 tsp. dried herbs
• 1 tsp. brown sugar
• ½ cup fresh parsley chopped
• ½ cup fresh basil chopped
• 1 x 425g can premium tuna (we used Serena Brand in oil) well drained
• 250g fresh baby spinach leaves, washed
• 3 cups passata
• 3 tbsp. cooking cream light
• ½ cup water (if needed)
• 1 tbsp. oil from drained tuna
• 1 large onion chopped
• ¼ cup freshly grated parmesan cheese
• 3 cloves garlic
• S & P for seasoning

Method

1. 1Preheat oven to 180C (350F).
2. 2On an oven tray line with baking paper and place the halved cherry tomatoes. Spray with a little olive oil spray, sprinkle with mixed dried herbs and season with salt and pepper. Cook in oven for 10 mins, take out and set aside.
3. 3Cook penne pasta as per instructions.
4. 4In a large non-stick fry pan heat oil and cook onions until softened. Add garlic, cook for another minute then add the passata. Add pepper, sugar and the rest of the dried herbs and simmer for 2-3 minutes.
5. 5Now add the spinach. It will seem like a lot but it will shrink to nothing. Add a lid to the frypan and simmer for 3 minutes.
6. 6Now add the fresh parsley and basil, season again with some more pepper, add water if necessary. Cook for another minute.
7. 7Take off lid and add the cream, stir and then add tuna, break up with spoon and then add the cooked pasta. Mix until well incorporated.
8. 8Once mixed, add tomatoes sprinkle parmesan cheese all over and serve with a side salad.