When you’re busy at work, maybe late home, but want something tasty and quick that just uses storecupboard ingredients, this tuna linguine really hits the spot. This is a real mid-week supper lifesaver that we’ve made time and again. I use linguine because I prefer it and I’ve always got some in the pantry but it works with most pasta shapes.

• 1 large onion, sliced
• 400g tin of tomatoes
• 1 x 110g tin of tuna
• 2 tablespoons of olive oil
• 1 tsp sea salt
• 1 pinch of sugar
• 40g Parmesan cheese, grated
• 200g of linguine
• Black pepper

To make…

• Heat the olive oil in a frying pan and fry the onion gently for about 6 minutes until it’s soft and light golden not browned.
• Add the tomatoes, salt and sugar and reduce a little to intensify the flavour.
• Cook the linguine in plenty of boiling salted water following the instructions on the packet – usually 8 to 10 minutes. Drain well when cooked.
• Stir the tuna flakes into the tomato sauce.
• Add the pasta and combine thoroughly with the sauce.
• Serve in warmed bowls, add the Parmesan cheese and black pepper.