Tuna, tomato and olives spaghetti recipes you'll ever need

Buy olives with the stone in and crush them, so that the bitterness from the stone is released into the flesh, before pitting them. I suggest finishing the pasta with some chopped fresh mint leaves, but you could use parsley, oregano or marjoram, whichever you have, but no cheese with fish, please.

Heat 4 tablespoons of extra virgin olive oil in a sauté pan, add 2 finely chopped cloves of garlic, a teaspoon of chopped chilli and a tin of chopped tomatoes, bring to the boil, then turn down to a simmer for 10 minutes.

Cook 500g of spaghetti in plenty of boiling salted water.

Just before it is ready, add 2 x 200g tins of drained tuna and a small handful of good black olives to the tomato sauce, then taste and season with sea salt and freshly ground black pepper.

Drain the pasta, reserving the cooking water, and toss with the sauce and a spoonful of the cooking water. Scatter some chopped fresh mint leaves over the top, and serve.