Tuna pasta

A quickie from the pantry (hmm not in the pantry, now that's a thought; where's Ralph Fiennes when I need him?). While the pasta is cooking, use the oil drained from a tin of Italian-style tuna packed in oil to saute onion. Then add fresh chopped tomatoes (toss in those cherry tomatoes from the back of the fridge as well), a tin of chickpeas, and the tuna. Cook until warmed through and the pasta is all done-te (oh oh bad pun alert). Toss it all together with some added extra virgin olive oil. Served with grated Parmesan cheese and a side salad of English spinach and red capsicum.