Ingredients:
1-2 small (85g) cans tuna in olive oil
1-2 punnets cherry tomatoes, halved/quartered
1-2 cloves garlic
Basil
Oregano
extra olive oil
Spaghetti to feed your family (or more for leftovers)
Method:
Boil water and start cooking spaghetti (mine takes 11 mins). Meanwhile, in a large serving bowl place all other ingredients and stir. Squash some of the tomato halves with the back of a spoon to release the juice. Fresh herbs are nice but 99% of the time I use dried which are good too.
When spaghetti is cooked, drain. Then put the spaghetti into the serving bowl and toss with a pasta spoon or tongs until it is all coated with the olive oil/tuna/tomato sauce and the tuna and tomatoes are spread around.
Serve sprinkled with chilli and parmesan to taste.
