Serves 3-4 people (when I cook this, I usually end up with three main meals, and one smaller

portion
lunch meal. I eat one main meal after cooking, and plate the rest up and put them in the fridge with
cling film resulting in, after microwaving, two more evening meals and one smaller lunch meal).

Ingredients:

-~400g of Napolina penne pasta (long spaghetti doesn't work with this meal and penne is my
favourite normal pasta) -1x tin of tuna (this should be tuna in olive oil preferably)

-2x onions (or 1x large onion)

-1x red pepper

-1x yellow or orange pepper

-1 or 2 (depending on taste) cloves of garlic

-full jar of Loyd Grossman's Balti (my more recent, current favourite, used on the night everyone
was round) or Napolina Tomato and Basial Pasta Sauce (my old go-to). Both are 350g.

-basil

-oregano

Instructions:

1. Chop onions, peppers and garlic into small pieces. I take the time to make them all very small,
especially the peppers.

2. Start heating water (salted) in a saucepan ready for pasta later.

3. Heat up olive oil in a wok at max heat. I like the oil to get really hot for this recipe before any food
goes in to ensure that the peppers are as soft as possible.

4. Put onions in and prod until they begin to brown.

5. Put peppers in shortly after whilst oil is still really hot. Continue prodding.

6. Begin to reduce heat slightly on wok and, after some more time (~3-5 minutes), add the tin of
tuna. Vigorously prod to break up chunks of tuna and mix the additional olive oil around.

7. Add pasta to the salted water saucepan once the water is boiling, if you haven't already. For the
rest of the process, ensure that the pasta doesn't stick to the bottom by stirring from time to time.

8. After another ~4-7 minutes, add the full tin of pasta sauce to the wok and never stop prodding
and stirring. Add a tiny touch of tap water to the empty jar to collect more sauce and add it all to the
wok. This provides both more flavour and some usually needed moisture to the concoction which
should slowly simmer away before serving. Overdoing the water addition can ruin the dish,
however, so I usually err on the side of caution.

9. Add ~two pinches of basil, ~two pinches of oregano and some salt. Stir lots.

10. Add the pieces of chopped-up garlic. Stir lots.

11. When pasta is cooked, use a colander to separate the pasta from the water and add the pasta to
the wok (which should by this point be on very low heat).

12. Prod and stir thoroughly but carefully (wok is probably quite full) until the ingredients and sauce
are as evenly spread around the pasta as possible.

13. Serve into pasta bowls from the wok for eating.