Store cupboard lunch: mackerel, spring onion and cherry tomato pasta

I first made this dish a few months ago. Hungry one lunchtime, and not wanting to go out for a food shop I raided my cupboards to see what I could put together, and it’s been a staple ever since. Quick to prepare and make, and with whole wheat pasta being high in fibre, and the mackerel providing one of your recommended portions of oily fish, it’s pretty nutritious to boot. Any pasta will work so feel free to alter the dish to your convenience.

Serves 2

150 g whole wheat fusilli (I recommend Napolina – it has a smoother texture than some of the supermarkets’ own brands)
4 spring onions
Handful of cherry tomatoes, quartered
1 tin of mackerel
Extra virgin olive oil to dress
Squeeze of lemon

• Boil the pasta according to the packet instructions (brown can take a little longer than white pasta so it’s worth reading the packet!).
• In the meantime, chop your spring onions, quarter the cherry tomatoes and drain the tin of mackerel, breaking it into flakes.
• Once ready, drain the pasta. Mix in the mackerel and share between two plates. Scatter over the spring onions and cherry tomatoes. Drizzle with extra virgin olive oil, a squeeze of lemon if you have it, and season with salt and black pepper.