Bring a large pan of salted water to the boil and cook the wholewheat spaghetti according to the packet instructions until al dente. Reserve a splash of the pasta water before draining.

Meanwhile, toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes until lightly golden. Remove and set aside.

In the same pan, heat a drizzle of olive oil if needed, then add the onion, garlic, cherry tomatoes, olives and capers. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and the tomatoes have broken down into a light sauce.

Add the drained tuna, lemon juice and fresh basil. Gently stir everything together and cook for 1 minute, just until the tuna is warmed through. Avoid overcooking, as tuna can become dry.

Add the cooked spaghetti along with a splash of the reserved pasta water and toss until everything is well coated.

Finish with the toasted pine nuts, extra fresh basil if you like, and a generous grind of black pepper before serving.