Tuna and Sweetcorn Pasta

The Method for Tuna and Sweetcorn Pasta

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1. Boil the spaghetti in well-salted water for 1 minute less than the packet says. Keep a mug of the water, then drain.

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2. Meanwhile, warm the oil over medium heat and cook the garlic for 1 minute. Add the tomatoes, chili flakes and salt and simmer for 8 minutes until thick.

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3. Fold in the tuna and sweetcorn and warm for 2 minutes.

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4. Toss in the pasta with a splash of the water, then add the lemon juice and parsley.

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What Can Go Wrong

1. Do not let the garlic brown; it turns bitter.
2. Break the tuna into large flakes and fold it in gently.
3. Add pasta water a spoonful at a time until the sauce clings.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Green salad · Garlic bread · Grated parmesan

Leftovers

Keeps in the fridge for up to 2 days. Reheat with a splash of water.

Questions People Ask

Tuna and Sweetcorn Pasta Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.