1 x 425g can tuna in spring water, drained, flaked
2 tbs chopped fresh parsley
1 x 425g crushed tomatoes
2 cloves of garlic
15ml olive oil
3 ripe tomatoes, coarsely chopped
15ml lemon juice
Salt and pepper to taste
In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with salt and pepper to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.