Ingredients

4 tbsp extra virgin olive oil

3 tbsp finely chopped parsley

2 cloves garlic, peeled and finely chopped

1 small chilli pepper, finely chopped

1cm/½in fresh ginger root, peeled and thinly sliced

450g/1lb carton or bottle passata

1 x 400g/14oz tin of tuna fish in oil, drained and roughly chopped

Salt

375g/13oz dried linguine

Freshly ground black pepper

Directions

Heat the oil and gently fry two 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.

Meanwhile, cook the pasta for 8-10 minutes or until al dente, and drain. Toss with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper to taste.