Spaghetti with tuna, peas and borlotti beans

Step 1

Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 1-2 minutes until soft. Add the chopped garlic and tomato paste and cook for 1 minute, stirring occasionally. Add the dried chilli flakes, fresh tomato, drained borlotti beans and 1 cup (250ml) water, then bring the sauce to a simmer. Reduce the heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened. Stir in the drained tuna, chopped parsley leaves and thawed peas, then cook for a further 2-3 minutes until the peas soften.

Step 2

Meanwhile, cook the spaghetti in a large pan of salted boiling water according to packet instructions, then drain. Serve the pasta with the sauce, topped with basil leaves.