Zest the lemons. Drain the tinned tuna chunks in spring water. Drain and halve the pitted black hojiblanca olives. Grate the mature Cheddar.
- 1 Cook the pasta according to the pack instructions.
- 2 Drain, reserving 1/2 tbsp of the cooking water per serving in the pan.
- 3 Return the pasta to the pan, season and toss through the oil, lemon zest, tuna and olives.
- 4 Divide between bowls and sprinkle over the cheese and basil leaves to serve.
- Average per serving
- Calories 416.0kCal