Pasta with Spicy Tuna

Ingredients

2 tbsp olive oil
1 medium onion, finely diced
2 tbsp La Bomba antipasto spread (or more, to taste)
½ tsp hot pepper flakes (optional)
1 can (398 ml) diced tomatoes
1½ cups strained tomatoes
1 lb uncooked penne pasta
1 jar (190 gr) oil-packed tuna, drained
½ cup canned black olives, roughly chopped
Fresh parsley, for garnish

Instructions

While the water comes to a boil, heat the olive oil in a large heavy-bottomed skillet. Add onions and saute for 5 minutes, or until soft but not coloured. Stir in La Bomba sauce and hot pepper flakes, and cook for 2-3 minutes longer or until fragrant.
Stir in diced tomatoes and strained tomatoes. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes.
Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook for 1 minute less than indicated on the package, or until soft but still quite al dente. Drain.
Once the sauce has simmered for 15 minutes, stir in the tuna and chopped olives. Add the pasta, and stir until evenly coated with sauce. Cook for a minute or two to heat the tuna through, then remove from heat. Sprinkle with chopped parsley, and serve immediately.