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Serves 4-6

Gourmet Garden garlic paste 80g

G Fresh crushed chilli 20g

Sirena tuna olive oil 185g

Siena diced tomato 400g

Penfield pitted kalamata 190g

San Remo spaghetti 500g

Method

Bring a large pot of salted water to the boil. Heat a large frypan over medium heat. Open the tin of tuna and pour the oil from the tin into the pan. Add 2 tsp garlic paste and 2 tsp chilli into the pan and fry for 2 minutes. Add the tinned tomato, bring to the boil then simmer for 5 minutes. Add the tuna, break up into small pieces with a wooden spoon and stir through the drained olives. Cook for a further 2 minutes to heat through.

Meanwhile, cook the spaghetti, retaining a little pasta cooking water. Add the spaghetti to the sauce and mix well to combine, adding pasta water to loosen if required.

Serve pasta topped with extra chilli flakes.