Step 1:
1. Drizzle about 3 tablespoons of olive oil into a pan on a medium heat. Add a teaspoon of chili flakes (or adjust to your taste). Allow the chili to sizzle for a couple of minutes. Step 3:
2. Add the chopped mushrooms, capers, and olives to the pan and cook for another minute. Step 5:
3. Add the tuna and stir into the other ingredients. Once mixed add the tin of chopped tomatoes. Step 7:
4. Squirt in about 2 and 1/2 tablespoons of tomato purée, add 2 teaspoons of mixed herbs, and some salt and pepper to taste. Step 9:
5. Stir and leave to simmer for no longer than five minutes. Turn off the heat and leave aside until you’re ready to make your pasta. Step 11:
6. Fill and boil a kettle. Pour the boiled water into a second pan and put on a high heat. Step 13:
7. Drizzle in a few tablespoons of olive oil and sprinkle in a pinch of salt. Step 15:
8. Add two or three large handfuls of penne pasta. Step 17:
9. Cook for about 13 minutes or follow the instructions on your bought pasta. Step 19:
10. Reheat your sauce (if necessary) on a low-medium heat. Step 21:
11. Drain the pasta and add to the sauce. Stir so it is well mixed. Step 23:
12. Put the mixed leaves in a bowl and season well with the salt, pepper and lemon. Step 25:
13. Serve your pasta with lashings of salt, pepper, parsley, lemon juice, and grated cheddar! 