250g penne pasta
Handful of basil leaves
200g cherry tomatoes
Pinch of salt
Olive oil
200g tuna flakes
Parmesan, to serveAdd the pasta to a pan of salted boiling water and cook to al dente, as per packet instructions.Meanwhile, get your helper to tear the basil leaves and, with supervision, halve the cherry tomatoes. Mix the tomatoes and basil with a little salt, and a dash of olive oil. Combine with the tuna flakes, mix well, check seasoning and leave to one side.
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Child's play: Angela Hartnett's penne with tuna and cherry tomatoes. Photograph: Linda Nylind for the Guardian
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