Tuna Puttanesca With Capers & Basil

Boil a kettle

Peel and finely chop your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped red onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, add your linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 7-9 min or until it's cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

Once the onion has softened, add the chopped garlic, dried oregano, chilli flakes (can't handle the heat? Go easy!) and tomato paste and cook for 1 min

Add your chopped tomatoes and a pinch of sugar, salt and pepper

Add your vegetable stock mix into the pan and cook for 6-7 min or until a thick pasta sauce remains

While the sauce thickens, chop your basil finely, including the stalks

Slice your black olives in half

Drain your tuna

Add the drained tuna, chopped black olives, drained linguine, chopped basil (reserve some for garnish!) and your capers to the pan

Add a few splashes of starchy pasta water and mix well until all of the linguine is coated in the sauce – this is your tuna puttanesca

Tip: Taste for seasoning, adding more salt and pepper if needed