(Serves 4)

  • 45 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 g small rosa tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 cans (170 g each) tuna, drained
  • 100 g stoned black olives, halved
  • 50 ml capers
  • Handful fresh basil leaves, torn
  • 500 g fusilli pasta

Heat olive oil in a pan. Sauté onion and garlic together until soft and translucent. Add tomatoes and cook until they burst. Season with salt and black pepper. Add tuna, olives and capers. Cook for 5 - 10 minutes. Season with salt and black pepper. Cook pasta according to instructions on pack and drain. Add basil just before stirring the sauce through the pasta. Serve immediately with grated pecorino.