250 grams penne rigate
1/4 cup olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 tablespoons sliced black olives
2-180 grams Century Chili Corned Tuna
1/4 teaspoon ground fennel
1/4 cup white wine
2 tablespoons tomato paste
1-14 ounce can diced tomatoes
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup sliced fresh sweet basil
1/4 cup grated Parmesan cheese
Cook pasta as directed in the package.
Heat olive oil in a large skillet. Sauté onion, garlic and olives. Add Century Corned Tuna, fennel and white wine. Stir in tomato paste and diced tomatoes. Cover and simmer sauce for about 5 minutes or until flavors have blended. Season with salt and pepper. Add basil and cooked pasta. Toss well. Transfer to a platter and top with grated Parmesan cheese. Serve immediately.
Makes 3 to 4 servings.