Typical Malaysians still need something savory for meal. Understanding that I prepared this pasta as one the recent Mother's Day Hi Tea. This easy pasta recipe combined with a quick tomato sauce and tuna make this a tasty and healthy pasta dish!
3 1/2 cups dried farfalle
2 1/2 cups tomato sauce
6 oz can tuna in olive oil
8—10 pitted black olives, cut into rings
Herbs, such as basil, marjoram or oregano for garnishing
Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet.
Meanwhile, heat the tomato sauce in a separate pan and add the olives.
Drain the canned tuna and flake it with a fork.
Add the tuna to the sauce with about 4 tbsp of the hot water used for cooking the pasta.
Taste and adjust the seasoning.
Drain the pasta thoroughly.
Transfer it into a large warmed serving bowl.
Pour the tuna sauce over the top and toss lightly to mix.
Serve immediately, garnished with herbs.