Green bean linguine

THIS recipe brings punchy flavours of southern Italy to the plate. If you have any leftovers, they can be served cold as a salad the next day. Slice the beans yourself or buy them ready prepared.

SERVES 2 Per serving: Calories, 426; carbohydrates, 8.6g; protein, 24g; fat 31g; fibre, 7.1g

280g green beans, runner or flat A knob of butter Salt and black pepper 3 tbsp water 3 tbsp extra virgin olive oil 10 cherry tomatoes, halved 10 black olives, stoned and halved

1 clove garlic, finely chopped A pinch of chilli flakes 4 anchovies (optional) 1 can tuna, 150g drained weight 2 tbsp parsley, finely chopped

SLICE the beans into long lengths using a sharp knife then put them into a small saucepan with the butter, a pinch of salt and a splash of water. Cover with a lid and cook over a medium heat for 3 to 5 minutes, or until the beans are soft and no longer squeaky. Take off the saucepan lid and set aside. Meanwhile, heat the oil in a frying pan with the tomatoes, olives, garlic, chilli, anchovies and pepper and fry for a couple of minutes until sizzling hot. Add the tuna to the pan and stir through to break it up a little, then add the beans with a couple of tablespoons of any remaining water from the pan. Stir through gently to heat the ingredients and taste for seasoning. Add the parsley, toss through and serve in warm bowls.