Cohorted Cult

Because this cooks so quickly, I’d recommend prepping everything up in advance. 

• Dice the onions and garlic and put aside.  
• Chop up the olives and the chilli (don’t chop chilli flakes).
• Get a pan of salted water boiling, ready for the pasta.  

And now, you’re ready. I love nothing more than the smell of garlic and onion frying together, so that’s where I always start! 

1. Gently fry onions and garlic in a glug of olive oil – don’t let it catch. Cook for a few minutes. 
2. Chuck the linguine into the pot – you want this to cook until it’s al dente. 
3. Add in the tinned tomatoes, olives, chillies and tuna. Cook this over a high heat for a few minutes, stirring all the while.  
4. Season to taste – I like to add a little salt and pepper here, but be careful not to oversalt it! 
5. Once it’s cooked, drain the pasta, then add it into the sauce. Stir it through and then serve it with fresh basil on the top.  

I first made this with my sister on a boiling hot summer night when she came down to visit me in Naples. I’d never tried it before, and although it was already about 34 degrees, we decided to try cooking it together. Paired with a cold glass of white wine, it’s the ultimate easy dinner and it always makes me think of her.