Ingredients

• 375g/13oz dried linguine or other pasta
• 4 tbsp extra virgin olive oil
• 3 tbsp finely chopped parsley
• 2 garlic cloves
• finely chopped
• 1 small chilli pepper
• finely chopped
• 1cm/½in fresh ginger root
• thinly sliced
• 450g/1lb carton or bottle passata
• 400g tinned tuna in oil
• drained and roughly chopped
• salt and freshly ground black pepper

Directions

• Cook the pasta for 8-10 minutes or until al dente
• and drain
• reserving a little of the pasta water.
• Meanwhile
• heat the oil and gently fry 2 tablespoons of the parsley
• the garlic
• chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. 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.