Spaghetti with tuna and tomato (Spaghetti al tonno)

1. Drain the tinned tuna and break it into large flakes with a fork.

2. In a wide frying pan, fry the sliced garlic with the chilli flakes in the olive oil for 1 minute.

3. Pour in the passata, season with salt and simmer for 10 minutes until slightly thickened.

4. Stir in the tuna and capers and warm through for just 2-3 minutes so the fish doesn't break down.

5. Meanwhile, cook the spaghetti in plenty of salted water for 1 minute less than the stated time, drain and toss into the sauce with a little cooking water; sprinkle with parsley.

6. Serve at once - this is the classic "store-cupboard pasta", ready in 25 minutes from what you have at home.

Tip: If you use tuna in oil, pour its oil into the sauce in place of some of the olive oil - it adds a lot of flavour.