Method

• Heat the oil in a large frying pan and gently fry the onion for 5 minutes until softened. Stir in the garlic and chilli and cook for a further 1-2 minutes until fragrant.
• Add the cherry tomatoes and cook briefly over a high heat until they start to soften, then add the tomato paste and pour in the stock. Add the olives and simmer for 8-10 minutes until you have a rough, pulpy sauce. Flake the mackerel into large pieces and add to the sauce. Cook over a gentle heat for 2 minutes to heat through.
• Meanwhile, cook the pasta according to pack instructions.
• Drain the linguine and stir it through the sauce, adding a little of the pasta water to the sauce if too thick. Adjust the seasoning to taste, add the chopped basil and toss well to combine. Serve garnished with the remaining basil.