Tuna, Caper and Blistered Tomato Pasta

Finely chop eschalots and chilli. Crush garlic.

Cook pasta in a large saucepan of salted, boiling water for 8 minutes or until al dente. Reserve 40ml (2 tablespoons) cooking water and drain pasta. Set aside.

Heat oil in a large frypan over medium heat. Add eschalot, capers, chilli, garlic and 1⁄4 teaspoon salt and cook, stirring, for 5 minutes or until eschalot is softened and garlic is fragrant.

Add tomato paste and cook for 1–2 minutes or until it changes colour. Add cherry tomatoes and cook, stirring occasionally, for 10 minutes or until tomatoes are blistered and softened. Add tuna with oil and stir through tomatoes. Remove from heat.

Finely grate lemon zest. Juice half the lemon and cut the other half into wedges. Add zest and juice to tomato sauce with spaghetti, most of the parmesan and reserved pasta cooking water.

Divide pasta between bowls and top with remaining parmesan. Serve with lemon wedges.