This simple pasta takes its cues from the spicy and vibrant seaside flavours of Sicily. Ripe, sweet tomatoes are blistered in a pan and tossed with chilli, tuna, lemon and capers for a dish that any Mediterranean nonna would be proud to call her own.
Finely chop eschalot and chilli. Crush garlic.
Cook pasta in a large saucepan of salted, boiling water for 9 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 zest lemon. Juice ½ the lemon and cut remainder into wedges. Add zest and juice to tomato sauce with pasta, most of the parmesan and reserved pasta cooking water and mix to combine.
Divide pasta between bowls and top with remaining parmesan. Toss salad leaves with your favourite dressing. Serve pasta with salad and lemon wedges.