Ingredients

• Ingredients 1 pot of Seabloom ‘Tuna Free’ Flakes (100g) 250g pasta (linguine is best, but spaghetti will also work well) 175g cherry tomatoes, washed and halved 35g pitted olives, halved 20g capers 1 handful of finely chopped parsley + some for serving 1 tbs olive oil salt and pepper to taste fresh lemon juice to serve

Preparation

• Preparation Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile, warm the oil on a medium-high heat in a large frying pan. Add the Seabloom ‘Tuna Free’ Flakes (straight from frozen), cherry tomatoes, olives and capers and stir for a minute or so. Add a splash of pasta water, put the lid on the pan and cook for a further 3-4 minutes until the tomatoes cook down a little and the Seabloom ‘Tuna Free’ Flakes are completely defrosted and warmed through. Season to taste and keep on a very low heat until ready to serve. When the pasta is al dente, add another splash of cooking liquid, ¾ of the parsley and the drained pasta to the tomato sauce and stir to ensure the pasta is fully coated. Serve immediately with a squeeze of lemon juice and a sprinkling of the remaining parsley.