Store-Cupboard Tuna Pasta

Peel and finely slice your red onion. Peel and finely chop your garlic.

Heat a sauté pan over a medium heat. Add a good glug of olive oil, then add your onion to the pan. Cook these for about 15 minutes, until they are totally soft and just starting to caramelise a bit. Add occasional splashes of water if it seems like they are sticking at any point.

Drain your peppers from their brine, and rinse them in a sieve. Finely slice them.

Add your garlic and chilli flakes to the pan, as well as your sliced peppers, and fry them for 2 mins.

Tip your tinned tomatoes into the pan, and turn the heat down to low. Simmer these for about 20 mins.

Drain your olives and your tuna from any liquid, then tip these into the sauce. Simmer for 5 mins.

Cook your spaghetti in salted boiling water until it is al dente, about 7-8 mins.

Add a small glug of olive oil to a frying pan over a medium heat, and tip in your breadcrumbs. Toast these for about 3 mins until they are golden, then tip them into a bowl. Zest in your lemon, and add a pinch of salt, then mix to combine.

Tong your spaghetti directly into the sauce, and add a splash of pasta water. Give it a really good mix so that the sauce gets glossy and coats the spaghetti. Finely chop your parsley and get that into the pan, then season it to taste with salt and lots of pepper.

Tong your spaghetti onto plates and top with your lemony breadcrumbs. Serve it up.