Espagueti de Atún y Tomate Cherry

Ingredientes

1. 1

   Finely chop the onion, thinly slice the garlic and halve the fresh cherry tomatoes.

2. 2

   Heat a drizzle of olive oil in a large frying pan over medium heat. Add the onion, garlic and a pinch of salt and cook for 5–6 minutes, until soft and translucent.

3. 3

   Add the halved cherry tomatoes, the tinned tomatoes and the water. Let it bubble, then stir in the drained tuna. Bring to a simmer, reduce the heat to low and cook for 15 minutes, stirring occasionally, until thickened and glossy.

4. 4

   Meanwhile, cook the pasta in a large pan of boiling salted water to packet instructions. Drain, reserving a mugful of the cooking water.

5. 5

   Toss the pasta through the sauce, loosening with a splash of pasta water if needed, then spoon onto plates.

6. 6

   Serve. For kids, dish it out as is. For adults, top with a good pinch of chilli flakes, torn basil leaves, grated Parmesan and the capers.