Jools' Favorite Saturday Afternoon Pasta
1 red onion, peeled and finely chopped
1 - 2 fresh red chillies, deseeded and finely chopped
1 level teaspoon ground cinnamon
A bunch of fresh basil, leaves picked, stalks chopped
2 x 14 oz cans good-quality plum tomatoes
2 x 10 oz cans good-quality tuna in olive oil, drained and flaked
Sea salt and freshly ground black pepper
1 lb 2oz good-quality rigatoni or penne
Zest and juice of 1 - 2 lemons
A small handful of freshly grated Parmesan cheese
Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium to low heat for 5 minutes until the onion has softened and is slightly sweet. Turn up the heat and add your tomatoes, tuna and a good pinch of salt. Break the tomatoes up using the back of a spoon, then bring to the boil and simmer for about 20 minutes. Taste for seasoning.
Meanwhile, cook the rigatoni in a pan of salted boiling water according to the packet instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the tuna and tomato sauce with the roughly torn basil leaves, a glug of olive oil, the lemon zest and juice and Parmesan and mix together weIl. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.