Penne with tomato and pepper pesto and tuna

Ingredients for 4 servings:

• 250g penne
• 1 m.-sized onion(s)
• 1 tbsp olive oil
• 1 can tuna in its own juice, approx. 180 g
• 1 jar of pesto, red (Pesto alla Calabrese Pepper), approx. 200 g
• 1 jar olives, sliced, approx. 230 g
• 125 g cocktail tomatoes, approx. 0.5 pack.
• 1 pack of tomatoes, pureed, approx. 500 g
• 4 basil leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the penne according to the package instructions. Meanwhile, finely chop the onions and heat the olive oil in a pan. When the oil is hot enough, add the onions. Chop the tomatoes into small pieces, then add the olive rings and the tuna, still without any juice. Fry everything until the onions are translucent. Add the pesto and the passata (at this point, fill the package or jar of passata with a little water and add it to the sauce to make it a bit thinner). Season the sauce to taste with salt and pepper (Tip: If you like, you can add a little garlic—it doesn’t matter whether you use fresh or powdered garlic). At this point, the pasta is ready. Before draining, add a ladleful of the pasta water to the sauce. Stir everything together and serve. Tip: I personally added a few basil leaves as a topping.