TUNA AND TOMATO SPAGHETTI

WHAT YOU NEED

Serves 4, Prep 10 mins, Cook 10 mins

375g spaghetti

2 x 185g cans tuna with chilli in oil

1 onion, finely chopped 2 cloves garlic, crushed

400g ripe tomatoes, chopped

½ cup sliced kalamata olives, drained

1 cup torn fresh basil leaves

Grated parmesan and lemon wedges, to serve

Extra basil leaves, to garnish 1 Cook spaghetti in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm. 2 Meanwhile, drain tuna, reserving oil. Discard chillies (optional). Flake tuna. 3 Heat reserved oil in a large, deep, non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, for about 2 minutes, or until onion is soft. 4 Add tomatoes. Cook, stirring, for 2 minutes, or until soft. Add olives. Season with salt and pepper. Stir for 1 minute. 5 Stir in pasta and torn basil, then gently stir through tuna. 6 Serve with grated parmesan and lemon wedges. Garnish with extra basil leaves.