Ingredients:

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• 250 g Penne pasta, HELIOS

• 2 tbsp olive oil

• 1 onion, finely chopped

• 4 garlic cloves, finely chopped

• 1 teaspoon of smoked paprika

• 400 g tomato sauce

• 450 ml vegetable stock or water

• 1 tbsp capers

• 80 g black olives

• 150 g cream cheese

• 2 cans of tuna

• 3-4 sprigs of fresh oregano

• Salt, pepper

Method:​

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Put the olive oil in a pan to heat up. Add the onion and sauté for 2-3 minutes. Add the garlic and continue to sauté for 1 minute more. Sprinkle with paprika and add the tomato sauce. Season with salt and pepper and add the stock.

As soon as it comes to the boil, add the penne. Stir well and let them cook covered for 10 minutes.
Drain the tuna in a colander from the oil or water they contain.

Uncover the pan and add the capers, olives, cream cheese and tuna. Stir well and add fresh oregano. Stir well and serve immediately.