Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss well to combine. Add more salt, pepper and/or red pepper flakes as needed.

But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.

Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper.

Add the capers and tuna, finely breaking up the fish. Season with oregano and parsley. Drain the linguine, reserving some liquid, and add to the sauce. Heat over medium until the pasta is done and ...

Add Leggo's Napoletana Pasta Sauce, tomatoes and undrained tuna including the oil. Bring to the boil, stirring gently 3.Add pasta to frypan. Season to taste and toss gently to coat pasta in sauce.