3/4 lb (375 g) linguini

2 onions, roughly chopped

1/4 cup (60 ml) olive oil

2 cans (170 g/6 oz) oil-packed tuna

2 cups (500 ml) cherry tomatoes, halved

1/2 cup (125 ml) oil-packed dried black olives, pitted and quartered

1/2 cup (125 ml) oil-packed green olives and dried black olives, pitted and quartered

2 cloves garlic, chopped

1/4 cup (60 ml) chopped flat-leaf parsley

Grated zest and juice of 1 lemon

Salt and pepper

Cook the pasta in boiling salted water until al dente. Reserve 125 ml (1/2 cup) of the cooking water. Drain and set aside.

In a large skillet, brown the onions in the oil until tender. Season with salt and pepper. Add the tuna, tomatoes, olives and garlic.

Sauté for about 2 minutes. Add the pasta, parsley, and lemon zest and juice. Stir well and heat until warm, adding some of the reserved cooking water if necessary. Adjust the seasoning.

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