Chilli Tuna Pasta - cooking recipe

Ingredients

425 g tuna packed in oil
8 sun-dried tomatoes, chopped
1 red onion, finely chopped
50 g pine nuts
250 ml pasta sauce (Leggos stir through Tomato)
4 garlic cloves, crushed
2 teaspoons chili flakes (can use minced or fresh chilli instead if desired)
250 g penne
10 ml olive oil (for frying)
1/2 cup fresh basil, roughly coppped
30 g parmesan cheese (thick and long slices is great)

Preparation

In a large pot, cook penne to taste (see packaging for details).
Add oil to a deep, heavy based frying pan. Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.
Add chopped sun dried tomatoes, tuna and pasta sauce.
Reduce heat to a simmer.
Add pine nuts.
When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.
Stir pasta through sauce until well coated.
Serve in large, open bowl.
Top with slices of fresh parmesan cheese.
You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.
You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead. This is VERY nice.