Quick Mediterranean pasta

Serves 4

• 125 ml (½ c) olive oil + extra to sprinkle over
• 250 g (1 container) tomatoes on the vine
• 400 g fettuccine pasta
• Grated peel and juice of 1 lemon
• 125 ml (½ c) fine Parmesan
• 1 clove garlic, crushed
• Handful of parsley, chopped
• 100 g (1 packet) of Calamata olives
• 2 x 170 g cans of fine tuna, drained
• Handful of basil leaves

1. Fill a large saucepan three quarters full of water and add a pinch of salt. Bring to boiling point.
2. Sprinkle olive oil over the cherry tomatoes and grill in the oven until it starts to burst. Take out and keep aside.
3. Add the pasta to the boiling water and cook according to the directions on the package.
4. In the meantime, mix the lemon peel and juice, Parmesan, garlic and parsley.
5. Drain the pasta and mix with the lemon sauce, olives, roasted tomatoes and tuna.
6. Sprinkle with basil leaves and serve immediately.