Simmone Logue's Friday night easy tuna pasta

Ingredients

Scaled for your household (2 portions) · original serves 2

• Dried pasta1 packet
• Olive oil1 tbsp
• Garlic cloves1 clove
  minced
• Brown onion1
  finely chopped
• Tinned peeled tomatoes1 tin
• Olives10
  whole
• Capers1 tbsp
• Lemon1 + to taste
  Original recipe breakdown · used in multiple steps

  • zest and juice of lemon — zest and juice
  • lemon cheeks, to serve — to serve
• White sugar1 tsp
• Saltto taste
  to season
• Black pepperto taste
  to season
• Tuna in oil1 tin
  with its oil
• Basil¼ bunch
• Flat-leaf parsley¼ bunch

Method

1. 1

   Get the pasta on. Bring a large pot of water to the boil and cook the packet of pasta according to the packet directions. Drain when ready and keep it hot.

2. 2

   Prep while the water heats. Mince the garlic clove and finely chop the onion. Zest and juice the lemon, and cut an extra lemon into cheeks for serving if you like. Roughly chop the basil and parsley.

3. 3

   Soften the aromatics. Meanwhile heat 1 tbsp olive oil in a frying pan over medium heat. Add the garlic and onion and fry, stirring, until fragrant and the onion starts to soften.

4. 4

   Build the sauce. Add the tin of peeled tomatoes (break them up with a spoon), the 10 olives, 1 tbsp capers, the lemon zest and juice, and 1 tsp sugar. Simmer, stirring now and then, until the sauce thickens slightly and the flavours come together. Season with salt and black pepper.

5. 5

   Add the tuna gently. Tip in the tin of tuna with its oil and fold it through carefully so it stays in chunks rather than breaking down. Fold through the basil and parsley.

6. 6

   Serve. Spoon the sauce over the hot drained pasta and serve with lemon cheeks for squeezing.