Spaghetti with Tuna and Cherry Tomatoes

Method

1. Finely chop the shallot (or use a whole garlic clove as an alternative).
2. Cut the cherry tomatoes into quarters.
3. Bring a pot of salted water to a boil and add the spaghetti (or linguine).
4. In a pan, heat a drizzle of extra virgin olive oil and sauté the chopped shallot until fragrant.
5. Add the cherry tomatoes, season with salt and pepper, and cook over high heat for 3-4 minutes, stirring frequently.
6. Drain the tuna from the oil and flake it with a fork, keeping some larger pieces.
7. Add the flaked tuna to the pan with the tomatoes and stir to combine.
8. Add a ladleful of pasta cooking water and reduce the heat.
9. Tear the basil leaves by hand and add them to the pan.
10. When the pasta is al dente, drain it and transfer it to the pan with the sauce.
11. Finish cooking the pasta in the pan, adding more cooking water if needed until creamy.
12. Turn off the heat, add a final drizzle of extra virgin olive oil, and toss well to emulsify.
13. Serve immediately.