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Jamie Oliver's Jools' Favorite Saturday Afternoon Pasta

"Every time I make it, even though it only uses a tiny fraction of my brain and takes a few minutes in the pan, she seems to be really impressed with it, so on that basis, I decided to put it in this book. If you're going to make this, treat yourself and buy some good-quality tuna, it really makes all the difference; and if you can find any fennel tops, they're great stirred in with the tomatoes."

Olive oil
1 red onion, peeled and finely chopped
1 to 2 fresh red chilies, deseeded and finely chopped
1 level tsp. ground cinnamon
1 bunch fresh basil, leaves picked, stalks chopped
2 cans (14 oz.) good-quality plum tomatoes
2 cans (10 oz.) good-quality tuna in olive oil, drained and flaked
Sea salt and freshly ground black pepper
1 pound, 2-oz. good-quality rigatoni or penne
1 to 2 lemons, zest and juice
Small handful freshly grated Parmesan cheese

Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon, and basil stalks on a medium to low heat for 5 minutes until onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna, and a good pinch of salt. Break the tomatoes up using the back of a spoon, then bring to a boil and simmer for about 20 minutes. Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water.

Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice, and Parmesan, and mix together well. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.

Serves 4.