• Olive oil
• 1 red onion , peeled and finely chopped
• 1 to 2 fresh red chilies , deseeded and finely chopped
• 1 level teaspoon ground cinnamon
• 1 bunch fresh basil , leaves picked, stalks chopped
• 2 cans (14 ounces) good-quality plum tomatoes
• 2 cans (10 ounces) good-quality tuna in olive oil, drained and flaked
• Sea salt and freshly ground black pepper
• 1 pound, 2-ounce good-quality rigatoni or to 2 lemons , zest and juice
• Small handful freshly grated Parmesan cheese

Heat a splash of olive oil in a heavy-bottomed pan and cook the onion, chili, cinnamon and basil stalks on a medium to low heat for 5 minutes until 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 a boil and simmer for about 20 minutes. Taste for seasoning.

Meanwhile, cook the rigatoni in a pan of salted boiling water according to the pack 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 well. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and serve immediately.

Recipes taken from Cook with Jamie, published by Hyperion. Copyright © Jamie Oliver 2006. www.jamieoliver.com