Pasta al Tonno (Classic Tuna and Tomato Pasta)

• 200 g Spaghetti
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 2 cloves Garlic
• ½ tsp Chili flakes
• 300 g Tomato, ripe
• 160 g Canned tuna, drained
• ¼ tsp Black pepper
• 10 g Fresh flat-leaf parsley
• 1 medium Lemon

1. Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until al dente, following the packet timing. While it cooks, start the sauce.
2. Warm the extra virgin olive oil in a large frying pan over a low heat. Thinly slice the garlic and cook it with the chilli flakes for 1 to 2 minutes until fragrant, without letting the garlic colour.
3. Roughly chop the tomatoes, add them to the pan, and season with black pepper. Simmer over a medium-low heat for 6 to 8 minutes until the tomatoes soften and the sauce looks glossy and slightly thickened.
4. Stir in the drained canned tuna, breaking it into chunky flakes, and warm through for 1 to 2 minutes. Finely chop the parsley and zest the lemon.
5. Drain the spaghetti, reserving a splash of the cooking water. Toss the pasta through the tuna and tomato sauce, loosening with a little reserved water if needed so it coats the strands. Take off the heat, add the parsley and lemon zest, then finish with a squeeze of lemon juice to taste and serve straight away.

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