Tuna pasta bake

Ingredients:

4 black olives, pitted and sliced 
4 cloves garlic, peeled and finely sliced
Olive oil
2 leeks, washed and finely chopped
1 bulb fennel, washed and finely chopped
2 tins of plum tomatoes
2 tines of tuna steaks in spring water, drained and flaked  
300g penne pasta
½ bunch fresh parsley leaves, finely chopped
150g cottage cheese
20g Parmesan cheese, grated

Method:

1. In a large pan place olives and garlic in 1 tables spoon of oil over medium heat.
2. Add in washed and chopped fennel and leeks and cook with the lid on for 15 minutes, stir regularly.
3. Preheat the oven to 180°C
4. Add tomatoes into the pan and break them up with a spoon.
5. Half fill one of the empty tins with water, swirl around in tine before add into the pan.
6. Add in the flaked tuna and simmer for 10 minutes.
7. Parboil pasta in a large pot of salted boiling water for 5 minutes.
8. Add in chopped parsley and cottage cheese and stir through the sauce before adding in drained pasta.
9. Tip mixture into an oven proof dish, and sprinkle over Parmesan and place into the oven to bake for 30 minutes.