240gm pasta penne
1 aubergine, chopped
1 cup frozen peas
2 x 170gm tins tuna in brine, drained and flaked
150gm cherry tomatoes, halved
±10 large basil leaves, chopped
½ cup tomato puree
½ cup water
Method
Cook the pasta in lightly salted boiling water for 10 minutes.
Add the chopped aubergine and the frozen peas and simmer for a further 5 – 10 minutes until the aubergine is transparent, and the pasta is al dente.
Drain and set aside.
Using the same saucepan, pour in the tomato puree and water.
Add cherry tomatoes and basil.
Simmer for five minutes.
Tip in the flaked tuna and the drained pasta and vegetables.
Turn gently to combine.
Allow to heat through.
Serve with a crisp green salad.
