400g/14oz gluten free pasta (we used penne)
calorie controlled spray oil
1 tbsp garlic infused oil
large pinch of chili flakes
400g/14oz tomatoes, roughly chopped
50g/1¾oz pitted black olives, roughly chopped
1 tbsp roughly chopped thyme
300g tinned tuna in spring water, drained
salt and freshly ground black pepper
Cook the gluten free pasta in a large saucepan of salted boiling water for 10-12 minutes, or until the packet instructions recommend.
Meanwhile, spray a large frying pan with oil and place over a medium heat.
Add the garlic infused oil, chili flakes, tomatoes, olives and thyme.
Bring to the boil, then reduce the heat and simmer for 5 minutes.
Break the tuna up with a fork and stir into the sauce. Simmer for 2 minutes, then season with salt and freshly ground black pepper.
Drain the gluten free pasta, then toss in the sauce. Divide between four plates and serve.
Recipe adapted from: Good Food