Ingredients:

• 1 Medium onion chopped

• 1 Celery stick chopped

• 1 Red pepper seeded and diced

• 1 Garlic clove crushed

• 1/4lb. Chicken stock

• 14oz. Can chopped tomatoes

• 1tbsp. Tomato puree

• 2tsp. sugar

• 1tbsp. Chopped fresh basil

• 1tbsp. Chopped fresh parsley

• 1lb. past of your choice

• 14oz. Canned tuna in brine, drained and flaked

• 1tsp. Dry origanum

• Salt and pepper to taste

Instruction:

1. Put the chopped onion, celery, red pepper and garlic into a pan.

2. Add the stock and bring to the boil.

3. Cook for 5 minutes until the stock has reduced almost completely.

4. Add the tomatoes, puree, sugar and herbs.

5. Season to taste and bring to the boil.

6. Simmer for +/- 30 minutes until thick, stirring occasionally.

7. Cook the pasta in salted water until al dente.

8. Drain the pasta and transfer it to a warm serving dish.

9. Add the flaked tuna to the sauce.

10. Heat gently.

11. Pour over pasta, toss and serve.