JOOLS’ FAVOURITE SATURDAY AFTERNOON PASTA
Every time I make this, even though it only uses a tiny fraction of my brain and takes a few minutes in the pan, Jools is really impressed with it! A small handful of freshly grated Parmesan cheese To make the sauce, heat a lug of olive oil (if using tuna in oil then use the drained oil) in a heavy-bottomed pan, and cook the onion, chilli, cinnamon and basil stalks on a medium heat for 5 minutes until the onion has softened and is slightly sweet.
Turn up the heat and add your tomatoes, tuna and a pinch of salt. Break the tomatoes up with the back of a spoon, then bring to the boil and simmer for about 20 minutes. Taste for seasoning.
Meanwhile, cook the pasta according to the packet instructions until al dente, and drain, reserving some of the cooking water.
Toss the pasta into the sauce with the roughly torn basil leaves, a lug of olive oil, the lemon zest and juice and Parmesan and mix well. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.