Mackerel Tomato Pasta

1.    Bring a large pan of salted water to the boil. Meanwhile,heat the oil in a large frying pan and gently fry the shallot for 5 minutesuntil softened. Stir in the garlic and chilli and cook for a further 1-2 minutes until fragrant.

2.    Add the cherry tomatoes and cook briefly over a high heat until they start to soften, then pour in the stock. Add the olives and bubble for 8-10 minutes until you have a rough, pulpy sauce.

3.    Meanwhile, cook the linguine according to pack instructions. Towards the end of this time, flake the mackerel into large pieces and add to the sauce. Cook over a gentle heat for 2 minutes to heat through.

4. Reserve some of the cooking water, drain the linguine and stir it through the sauce, adding a little of the pasta water to thin it down. Adjust the seasoning to taste, add the chopped basil and toss well to combine. Divide between two bowls and serve garnished with the remaining basil.