To prepare the ingredients, cut each cherry tomato in half and the chili into thin strips then chopped.

Remove the stems of fresh capers, or thoroughly rinse canned capers.

Turn the stove to a medium heat and place your pan on top. Once it starts to warm, pour in a generous amount of extra virgin olive oil then add the garlic and hot chili. Sauté for 30 seconds.

Add the tomatoes then press down on them gently to remove the juice and sauté for about 5-10 minutes while gently mixing through.

Next, mix through the tuna and use your wooden spoon/spatula to break down.

Add capers, mix, then grind black pepper into the sauce to taste.

Pour half a bottle of passata into the mixture. Allow the ingredients to come together and make love for 10 minutes.

Sprinkle fresh parsley into the mixture before adding a pinch of sea salt to taste. Mix through with the heat off.

Bring a large pot of water to a boil.

Add a generous tablespoon of sea/rock salt.

Place the pasta into the water and cook per instructions on the pasta packet.

Once the pasta has boiled, collect a mug full of pasta water and strain the pasta.

Put the strained pasta into the sauce mixture with a splash of pasta water.

Alternate between tossing the pasta into the sauce and adding a few more splashes of pasta water.

Serve a generous amount on a plate and add fresh parsley to garnish.