Gluten Free Tuna and Tomato Pasta

Serves 4

300g (10.5 ounces) gluten free pasta
2 teaspoons extra virgin olive oil
1 onion, diced
1 carrot, coarsely grated
1 zucchini, diced into matchsticks
2 cloves garlic, crushed (optional)
420g (15 ounces) can crushed tomatoes
2 tablespoons tomato paste
½ cup vegetable or chicken stock
425g (14 ounces) can tuna in water, drained
½ cup fresh parsley, finely chopped
Sea salt and black pepper to taste

Cook the pasta and drain it.

Heat olive oil in a frying pan and gently cook the onion, garlic, carrot and zucchini.  Stir often and cook for 3 to 4 minutes.

Add the tomatoes, tomato paste, stock, salt and pepper.  Simmer gently until vegetables are cooked.  Add the parsley and tuna and cook for one more minute.

Add the cooked pasta.

Serve with a fresh salad.