1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta and return to pot off the heat.

2. Meanwhile, chop onion, garlic and capers. Drain tuna.

3. Heat oil in a large non-stick skillet set over medium heat. Cook onion for 5 minutes, stirring occasionally.

4. Add garlic, capers, tuna and tomatoes. Simmer for 5 minutes, stirring occasionally.

5. Chop basil.

6. Add cooked pasta to skillet and mix to coat.

7. Shred mozzarella and sprinkle over pasta. Top with fresh basil, crushed pepper and a drizzle of olive oil.

8. Serve in the skillet in the centre of the table.

From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

Photo credit: Maude Chauvin