Summer PASTA

TUNA AND TOMATO SPAGHETTI

SERVES 4 PREP AND COOK: 20 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, plus extra to garnish
Grated parmesan and lemon wedges, to serve

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.

Add tomatoes. Cook, stirring, for 2 minutes,