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 purÃ©e, 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!