I always have canned tomatoes, tuna and olives lying around the house so that at any last minute I can throw together this yummy meal. The fresh basil perfectly complements the acidity of the tomatoes.
800g can tomatoes
1 large brown onion
425g can tuna
1/2 cup kalamata olives
1/2 cup baby capers
Handful fresh basil leaves
400g pasta, whichever type you prefer (add more pasta if serving more than 4 people)
In a pot, bring water to the boil for the pasta. Add the pasta.
Meanwhile, heat a splash of oil in a non stick frypan and dice the onion. Add the onion to the pan.
When the onion is almost cooked through, add the tomato sauce. Bring to the boil, then reduce the heat to allow the sauce to simmer. (After emptying it, I wash out the can of tomatoes with a bit of water and add this to the sauce, in order to not waste any of the tomatoes and to allow the sauce to simmer for longer.)
Roughly chop the olives. When the sauce is thick, add the tuna, olives and capers and stir through. Leave for a few minutes, then turn off the heat. Season with salt and pepper.
Once al dente, drain the pasta. Serve in bowls and spoon over the sauce. Tear or chop up the basil leaves and scatter over the bowls. Stir through and serve.