Ingredients

• 130 g angel hair pasta
• 1 tbsp olive oil
• 1 lemon
• 2 cans flaked light tuna - garlic & hot pepper
• 1 cup grape or cherry tomatoes, halved

Directions

1. Put a kettle on to boil. Pour the contents of the kettle into a large saucepan.
2. Bring back to a boil and put the pasta in to cook for the length of time specified on the packet (2-3 minutes).
3. Scoop a cup of the cooking water out and keep to one side, then drain the pasta and return it to the hot pan.
4. Put the olive oil into a small pan and, using a zester gadget (or a grater), add 3 tsp lemon zest. Heat gently until sizzling.
5. Mix the tuna with a 1 tbsp of the pasta cooking water to loosen it. Stir the lemon oil into the pasta, and add the tuna, heating the mixture gently.
6. Squeeze half the lemon into the mix, and cut the other half into two wedges.
7. Season the pasta and stir in the halved tomatoes. Serve with the lemon wedges to squeeze over.