Creamy tomato tuna pasta

Tip the tuna and its olive oil into a saucepan over medium low heat.

Add the anchovy, a giant pinch of red pepper flakes and two or three crushed garlic cloves.

Once the oil bubbles and the garlic sizzles, saute about a minute without colouring it.

Add the cream of tomato soup and about half a cup of water used to rinse the tuna jar.

Turn the heat to medium, bring to a simmer with a little bubbling but not a boil, and simmer about 10 minutes.

Cook the penne in a large pot of rapidly boiling salted water a minute and a half to two minutes under the package directions, so it can absorb the thin sauce.

Drain very well and return the pasta to the dry pot.

Add a tablespoon of chopped tarragon, the hot sauce and about half a cup of finely grated Parmesan, stir, cover and leave two minutes.

Uncover, stir again because the bottom absorbs faster than the top, cover and give it one more minute.

Taste for salt and pepper and serve with more grated Parmesan and pepper flakes.