75 g (3 oz) pitted green olives with hot chilli peppers or chilli-stuffed olives, sliced
1 small bunch of basil, leaves stripped
pinch of sugar
400 g (13 oz) penne rigate
2 x 185 g (6 1/2 oz) cans tuna chunks in spring water, drained
finely grated Parmesan cheese, to serve (optional)
salt and pepper
Heat the oil in a large, deep-sided frying pan over a medium heat, add the onion and garlic and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
Bring two pans of lightly salted water to the boil. Add the aubergine to one saucepan and cook for 3–4 minutes until almost tender, then tip into a colander and drain well.
Meanwhile, pour the passata and red wine into the pan with the onions, add the chilli flakes, olives, basil and sugar and season with salt and pepper. Add the well-drained aubergines and bring to the boil, then reduce the heat and simmer gently for 12–15 minutes until thickened slightly.
While the sauce is simmering, cook the pasta in the second pan of boiling water for 11 minutes until ‘al dente’, or according to the packet instructions.
Drain the pasta, stir the tuna into the sauce, add the pasta and serve with a little Parmesan sprinkled over, if liked.