He is you know. That entire series just exists solely to enable my cravings for pasta. Not just pasta. To be more specific, my cravings usually centre around spaghetti. Every time I watch an episode, he is somewhere eating either caponata, fresh fish or spaghetti. Last night it was spaghetti con vongole, and spaghetti with sardines. Then it was spaghetti with crab. See, spaghetti all over the place!

Today, then, had to include spaghetti. Luckily I had stocked up recently on some of my lovely Dreamfields low carb pasta, and in one of those boxes I knew there was angel hair spaghetti.

But what to make? I thought of the dish of sardines, and realised that even though I loathe sardines (I dislike almost all oily fish except raw salmon) I had a lonely looking tin of tuna to use up. It had to be done.

Spaghetti al tonno – ispirati dalla Sicilia

Olive oil

Lemon olive oil (this was a treat to myself that I bought at Maltby Street market a while back. Mallafre olive oil, crushed with lemons.)

The finely grated zest of one lemon

2 shallots, finely sliced

2-3 cloves garlic, thinly sliced

8 cherry tomatoes, halved

Handful of sultanas, soaked for about 10 minutes in warm water.

1 x 125g/4oz tin of tuna in brine, drained

Gently fry the shallots in olive oil until they start to soften, then add in the garlic slices. Everything should cook through, but not brown too much.

Add in the sultanas, and the halved cherry tomatoes, cut side down. Cook gently until the juices start coming out of the tomatoes.

Add in the drained tuna and the lemon zest and up the heat a little.

Meanwhile, cook the pasta. I used about 4oz/125g angel hair spaghetti.

When the pasta is cooked to your liking, tip it into the tuna sauce, and mix well.

I drizzled over some of the lemon oil to lift it, and it really worked.

Thank you Salvo Montalbano.