Super Tuna Pasta

I was testing a baked pasta dish for our Staff lunch. Wanted it to be dairy free...

I rarely use margarine but I have reluctantly used it to make the sauce to keep it dairy free
I tried oil as the fat of choice and it was awful…so marge it was.
This will feed 4 people for a lunch with a nice green salad and some good bread
Dale and I consumed the lot. (We are very greedy)
I love these slivered almonds the crunchiness really gave it an edge

So
2 cups penne pasta

2 tablespoons olive oil
1 onion finely chopped
1 tin tomatoes
1 heaped teaspoon dried oregano
Sprinkling of chili flakes
Pinch sugar
Dash of Balsamic
Sea salt & freshly ground black pepper
1 tin Tuna in olive oil
½ cup Toasted slivered almonds

2 tablespoons butter/margarine
2 tablespoons flour
½ cup white wine
1 cup chicken stock
Freshly ground black pepper
1 bay leaf
2 tablespoons chopped parsley
1 egg

Cook the pasta in lots of well salted boiling water about 10 minutes

Meanwhile
Place oil in pan and sauté onions till translucent
Add tomatoes
Then oregano, chili, sugar and balsamic
Simmer about 6-8 minutes till it thickens
Add tuna broken up and almonds
Drain pasta and add to tomatoes
Pour into gratin dish

Melt butter/margarine
Add flour stir and cook about 4 minutes to cook out the flour taste
Add wine and hot chicken stock and bay leaf
Stir till thickened
Taste for seasoning and adjust if necessary
Remove from heat
Add parsley
Beat in egg

Pour sauce over top of pasta and bake
180C about 20-25 minutes.

So so Good