Heat the oil in a pan over a medium heat and cook the chilli flakes for 30 seconds. Add the garlic and cook for another 30 seconds until lightly golden.

Stir in the chopped tinned tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon. Simmer for 15 minutes until thickened.

Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to package instructions. Drain the pasta, reserving a little of the cooking water.

Stir the John West Infusions Sun-Dried Tomato Tuna into the sauce along with the red wine vinegar. Add the fresh tomatoes. Season to taste and heat through for 1-2 minutes, adding a splash or two of the pasta cooking water to loosen the sauce slightly.Stir in the spaghetti until coated in the sauce, then divide between two bowls. Drizzle over a little oil and serve.