One-pan spicy tuna pasta

Drain the two cans of tuna through a fine sieve over a bowl and flake the tuna to remove excess oil.

Heat a large fry pan over medium and add 45 ml of the reserved tuna oil.

Finely chop the onion and roughly chop the garlic and add them to the hot pan, mixing continuously so they do not brown.

After about 4 minutes, when the onions are slightly translucent, add the paprika and red pepper flakes and mix.

Add the canned tomato sauce and the halved kalamata olives, season with sea salt and black pepper and mix.

Simmer about 3 minutes until slightly thickened, then add the vegetable broth.

Turn the heat to high and bring to a boil.

Add the pasta and stir every two minutes or so; cook 9 minutes, which is three minutes shy of al dente.

Cover, lower to a low medium heat and simmer 3 to 4 minutes until the pasta is just al dente.

Turn off the heat and remove the lid.

Stir in the drained tuna, the chopped parsley and the lemon juice.