Tuna Pasta Sauce
Serves 2

Ingredients

1/2 an onion
1 red, green or yellow pepper
2 cloves of garlic
1 tin chopped tomatoes
1 tin tuna in brine
oregano and basil

250g pasta
pinch of salt

Method

Chop the onion and pepper into small pieces and peel the garlic.  Take
a large pan and add enough water to just about cover the bottom.  Add
the chopped onion and place over a medium heat and fry onion, stirring
continuously, until softening and going translucent.  Crush the garlic
and add to the pan along with the pepper and fry for another 3-5
minutes or so until the pepper is beginning to cook.  Add the tinned
tomatoes and the drained tuna along with herbs to taste (about a
teaspoon of each works).  Heat until bubbling, stirring occasionally,
then turn down to the lowest setting and put the pan lid on.

Put pasta and pinch of salt in another pan.  Boil a kettle and add the
boiling water to the pan until all the pasta is covered and then place
on a high heat with the lid on.  Keep an eye on it until it comes back
to the boil and then turn down until it's still just bubbling.  You
may need to prop the lid up to stop it from boiling over.  Cook the
pasta for 10 minutes or however it says on the packet.  Then drain and
stir into the sauce.

Serve immediately, with optional grated chedddar

Sins

1/2 a tin of tuna is a little less than a healthy extra amount on a
Green day, so I count this as one HE B and no sins.  On a Red day you
could use 100g per person (cooked weight, around 50-75g dried weight)
of wholemeal pasta as a HE B and it would also be sin free.  Remember
to add sins for the cheese, or use it as a HE A (28g or 42g if it's a
low fat version).