Tuna Pasta

So extremely quick and easy! I made it first when I was 15 with my brother Borys (he was 5! and already a born cook!), and have been making it super often ever since. It's one of my go-to dishes when I improvise a dinner. We both loved it, and so does anybody else who tried it.

Ingredients (serves 2):

• 1 biggish brown onion

• 4 cloves of garlic

• 1/2 tsp dried chilli flakes

• 1 heaped tsp of dried oregano

• 1 slug of anchovie paste

• 1 heaped Tbsp of chopped capers (drain from the brine)

• 1 heaped Tbsp of chopped black olives (drain from the brine)

• 160gr tuna (drain from the brine)

• 1 (400gr) tin of chopped tomatoes

• 3 slugs of olive oil

• 170gr short shaped pasta (fusilli is the best, otherwise penne rigate; failing that, spaghetti is of course an option)

Method:

• Chop your onion and garlic quite well

• Chop your capers and olives

• Stir fry the onions, garlic and chilli in the olive oil starting at a high heat

• After 21min cover with the lid and reduce the heat to medium

• Once the stirfry is nice and translucent, and there's no liquid in the pot, add the anchovie paste and stir well, then add the capers, the olives, and the oregano mixing well

• Add the tuna, mix well and cook for 2 mins

• Leave it to mix the flavours at high heat for 2 mins, stirring often

• Add the tomato tin, mix and cover with the lid

• Reduce the heat to mid-heat (once covered, it just needs to bubble gently)

• NO SALT (you used the anchovie paste)

• Cook for 10-15 mins stirring it every now and then (basically, it's the time it takes to bring the water to the boil and cook the pasta)

• Mix with the pasta with the sauce and serve

• NO PARMISAN (it's fish!)