Now here's one you can whip up in 15 minutes and it's lovely. Using the best, freshest ingredients is paramount.

For two of us I used a jar of albacore tuna (aka yellowfin, I think) in olive oil that yielded 150g drained weight. I won't buy canned or jarred tuna that isn't in oil and I won't buy it if it has added salt.

The other ingredients are:

Two cloves of garlic, chopped (not minced)
A pinch of dried chilli flakes (to taste: I want a good lift, but not my mouth on fire)
225g, or half a pound, of the best cherry tomatoes you can lay your hands on
A big glug of extra virgin olive oil
The juice of half an unwaxed lemon and the zest from all of it
A big handful of freshly-chopped flat-leaf parsley
Salt and pepper
250g spaghetti that's been made with a bronze die (DeCecco is grand)
Parmigiano reggiano, freshly grated

I cut the tomatoes cleanly in half and drained the tuna. I broke the fish into large flakes with my hands. I heated the olive oil gently in my big Le Creuset casserole pan and added the chilli flakes and garlic for a gentle sauté for five minutes. Meanwhile, I got the spaghetti on the go in water as salty as the Mediterranean Sea. Once the garlic pan was sizzling (brown garlic? Start again...), I threw in the tomatoes, the parsley and some seasoning. A few minutes later, when the tomatoes were softening and the pasta had two minutes to go, I threw the tuna and the lemon juice into the sauce and turned off the heat. I drained the spaghetti, retaining a mugful of pasta water, and threw the spaghetti into the sauce, mixing well. It needed just a bit of the pasta water just to loosen the sauce a tad. Into two bowls it went and it was finished off with a sprinkling of lemon zest and a grating of Parmesan (optional, and to be sneered at on a fish dish by true Italians, but hey ho...)

This was really quick to do and was absolutely delicious. You need to aim to get the tomatoes just softening but not so soft that they create a tomato sauce. I can't think why I haven't tried this before. My little sister (who's only 56) is coming for a week next week and I'll be doing this one again. One more arrow in the quiver!

Only the best ingredients you can lay your hands on now...