Fusilli al tonne con un sugo di pomidoro i olive

That's pasta twists with a tuna, olive and tomato sauce, mate. Served with a little finely grated parmesan. Magic!

I sneaked a dried red chilli into this recipe, perhaps lending it a slightly Southern - maybe Calabrian - Italian feel. This is optional. However, you'll thank me for this later as you enjoy the very subtle background heat which complements the overall dish.

I'm using olives with the stone in - there's so much more flavour that way! 

Serves: 4
Cost per person: 4.50 zl (90 UK pence)

You'll need:

- 1 tin of tomato whizzed or a carton of passata
- 1 tin of tuna flakes in brine (drain and squeeze the excess liquid out)
- 100g of black olives WITH THE STONE INSIDE
- 1 juicy clove of garlic finely sliced or coarsely chopped
- a handful of basil leaves roughly chopped
- one dried red chilli
- olive oil
- salt and pepper
- fusilli (cooked al dente) to serve
- a little grated parmesan

I'm hungry! Let's get going!

1. Prep the garlic and basil

 2. Olive oil in the pan. Heat on - medium. Garlic and dried chilli in.

3. Olives in straightaway. 30 seconds or until the garlic starts to slightly brown.

4. Tomato in with basil

5. Season with salt and pepper and cook for around 10 minutes on a low heat.

6. Add the tuna and cook for another 2 minutes

7. Serve over fusilli and garnish with a little grated parmesan.

Buon appetito!

What did this cost?

- Tuna: 6 zl
- Tomatoes: 2 zl
- Olives: 5 zl
- Pasta: 3 zl
- the rest: 2 zl

Total: 18 zl
Serves: 4
Per person: 4.50 zl