Pasta with Tuna and Beans

Method

1. Trim the spring onions, separate the white and green parts. Finely slice the white part and set aside some of the green part for garnish.
2. Heat extra virgin olive oil in a large skillet over high heat. Add the whole garlic clove and whole chili pepper, then add the sliced white part of the spring onion. Sauté for about 1 minute until fragrant and sizzling.
3. Add the drained canned beans to the skillet. Cook for 2-3 minutes, stirring occasionally, to allow the beans to absorb the flavors.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
5. Just before the pasta is ready, add a splash of pasta water to the bean mixture. Then add the drained canned tuna and stir gently to combine.
6. Drain the pasta (reserving some pasta water) and add it to the skillet. Toss over low heat, adding a little more pasta water if needed to create a creamy sauce.
7. Stir in the reserved sliced green spring onion, fresh sliced chili (if using), and a generous grating of lemon zest.
8. Finish with a drizzle of extra virgin olive oil and serve immediately.