Place a saucepan of salted water over a high heat add the lid and bring to a boil. Add the pasta and cook according to the packet instructions. Test the pasta so not to overcook. It should have a bite to it and be “al dente”.
160 g rigatoni
Place a frying pan over a low heat and add the oil. When hot, add the garlic and chilli flakes and cook briefly for about 30 seconds (also releases the flavours into the oil).Stir constantly so nothing burns.
½ tsp chilli flakes, 2 cloves garlic, 3 tbsp oil
Add the chopped tomatoes, mixed herbs and increase the temperature until it gently simmers.
400 g chopped tomatoes, ¼ tsp mixed herbs
Leave the sauce to simmer for 10 minutes giving it a stir every now and then. It will start to thicken naturally.
Put the serving bowls into hot water to pre heat.
When it has thickened, add the tuna breaking up any large chunks. Heat the tuna through for about 1 minute.
160 g tuna
Taste the sauce and season accordingly. It can take a good pinch of pepper.
1 pinch ground black pepper
Drain the pasta over a mug in the sink to catch some of the starchy water. Add the pasta to the sauce and gently toss together. All of the pasta should be sauced!
Serve in the warmed bowls with a sprinkle of grated cheese.