Ingredients (serves 4)

* 1-2 tbs olive oil
* 1/2 tsp finely chopped garlic
* 3 tbs finely chopped parsley
* 2 x 400g cans diced Italian tomatoes
* 425g can Italian-style tuna in oil
* 500g spaghetti

Method

1. Heat the oil in a frying pan or skillet over medium heat. Add the garlic and cook for 1-2 minutes until lightly browned.
2. Add the parsley, taking care, because the parsley may jump about if the pan has become a bit too hot. Stir for 1 minute, then add the tomatoes and their juice.
3. Reduce heat to low and simmer, stirring occasionally, for 5-10 minutes until a sauce-like consistency.
4. Drain the oil from the tuna (not down the sink, though) and add to the pan, breaking it up and mixing it through the sauce. Simmer for 5 minutes.
5. Bring a large pan of salted water to the boil. Add the spaghetti and cook following packet directions or until al dente. Drain and transfer to a warm serving bowl.
6. Stir in the sauce, season with black pepper and serve immediately.

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