400g of Spirali Pasta

330 ml of Levi Roots Reggae Reggae Jerk BBQ Sauce

290g of Tuna Chunks in Spring Water

1 Brown Onion

2 tsp of Fresh Thyme

1 tbsp of Garlic

1 tbsp of Fresh Ginger

2 tbsp of Tomato Puree

400g of Tinned Chopped Tomatoes

200g of Pineapple Chunks in Juice

1 handful of Fresh Basil

3 Spring Onion

10 Cherry Tomatoes

2 tbsp of Fresh Parsley

2 tbsp of Olive Oil

1. Boil a large pan full of water and cook the pasta according to packet instructions, then drain, rinse with cold water until cool and set aside.
2. Meanwhile, dice the onion, finely chop the thyme and garlic. Grate the ginger.
3. Heat the oil in a large pan and sauté the onion, ginger and garlic on a medium heat until the onions are translucent.
4. Add the tomato puree, tinned tomatoes and Reggae Reggae Sauce along with the black pepper and chopped thyme.
5. Cook until the oil separates out and the sauce gets thick, around 10 minutes.
6. Add the pineapple chunks, basil leaves and tuna chunks to the sauce and bring to the boil.
7. Stir to combine thoroughly, then fold in the cooled pasta so it is thoroughly mixed in and everything is heated through.
8. Slice the spring onions, halve the cherry tomatoes and finely chop the parsley.
9. Season the pasta and sauce to taste and serve in bowls garnished with the spring onions, cherry tomatoes and parsley. Serve straight away.