Step 1 Begin by bringing a pot of well salted water to the boil. If you’ve chosen dry linguine, pop this into the pan now as this will take the longest time.

Step 2 Chop the onion and garlic finely and pop into a frying pan on a gentle heat with a good glug of olive oil. Sautee for a few minutes until soft. Add in the tin of tomatoes and simmer on a low heat for 10 minutes, stirring occasionally.

Step 3 Meanwhile, if using fresh pasta, bring a pot of well salted water to the boil and follow the instructions on pack to cook your pasta.

Step 4 Chop the olives and vine tomatoes in half and add these into the sauce. Leave for a couple of minutes before taking off the heat. Add in the lemon zest.

Step 5 Transfer the cooked pasta, along with a good slosh of the starchy pasta water into the pan with the sauce. Stir and flake the mackerel in.

Step 6 Serve immediately and garnish with some basil for flavour and colour and Enjoy!