Instructions

1. Cook the pasta according to the packet instructions, drain and keep warm.
2. Deseed and finely chop the chilli. Chop the garlic. Roughly chop the tomato.
3. Heat the oil in a frying pan, then add the garlic, oregano and chilli. Sir for a minute then add the capers and tomato. Put a lid on and gently sauté for ⅔ minutes until the tomato pieces have softened. Now add the tomato purée, passata and black olives, then cook for 5 minutes.
4. Drain the tuna and stir it in to warm through. Season with salt and pepper, then add the spinach. Put the lid on and cook over low heat for a couple of minutes, until the spinach has wilted.
5. Stir through the pasta and serve warm.
6. Serve with some grated parmesan or some chopped fresh herbs scattered on top.