Spaghettini with Tuna Sauce

Ingredients

• 4 tbsp of parsley (3 tbsp for sauce, 1 tbsp for garnish)
• 4-6 garlic cloves
• 1 small capsicum (half of a big capsicum)
• 2 slices of ginger
• 450g can of chopped tomatoes
• 400g tin of tuna chunks in oil
• 375g (a handful) of spaghettini

Directions

1. Saut� the finely chopped garlic, capsicum, ginger and 3 tablespoons of parsley in some olive oil over a medium-low heat for a couple of minutes until slightly soft.
2. Add the tomatoes and cook until the tomato sauce starts to bubble.
3. Drain oil from tuna into the sink, break tuna chunks into the sauce. Stir delicately to mix. Season with salt and pepper
4. Cook the spaghettini until al-dente and drain. Add spaghettini to the sauce and toss to coat pasta with sauce.
5. Serve sprinkled with the remaining finely chopped parsley.