INGREDIENTS

500g tricolore fusilli pasta
salt

sauce
3 medium onions (chopped)
oil for frying
1 tbs vegetable stock granules or Vegeta (vegetable seasoning)
2 tsp dried oregano
2 tsp dried basil
2 tsp dried oregano garlic granules or some chopped fresh garlic
3 x 185g tuna in brine (with brine)
2 x 400g chopped tomatoes in tin
300g soured cream

METHOD

Boil 500g pasta in salty water.
Caramelize onions on oil, add seasonings, then tomatoes and tuna with brine.
Simmer for 5 minutes.
Leave aside for a while, then stir in slowly soured cream.
Serve over pasta.

Serves 5-6 people.