Handful of spaghetti
½ - 1 onion (really depends on how much you like your onion!)
Mushrooms (optional, I love mushrooms)
1-2 zucchinis, finely diced
¾ cup frozen peas
200g tuna (half a can)
Put a large pot of water onto boil for the pasta (pop the pasta in when boiling, and cook as per packet directions).
Heat some olive oil in a pan, and sweat off the onion. After about five-seven minutes depending on the heat of the pan, add some brown sugar and balsamic vinegar. Stir to fry off your onion a bit, then remove from the pan.
Fry off the mushrooms and zucchini with a bit more oil (add butter for a bit of luxury!). Remove the mushrooms and zucchini once they've cooked down a bit. Warm through the frozen peas.
When the peas have defrosted and are starting to cook, add the olives. Once the olives are looking happy, add everything back to the pan, including the tuna. You only want to warm through the tuna, or it'll go grey and rather tasteless. I usually use tuna in olive oil – it adds a better taste than brine or saltwater, but if you're using brine or saltwater tuna, drain off the excess liquid, and once you've added the tuna to the pan, add a few good glugs of olive oil. Turn the heat off.
Hopefully, by now, your pasta will be very close to ready. If it's only a few minutes away, you won't have to worry about re-heating the vegies. If it's more than a few minutes, return the heat before you add the pasta.
Stir the spaghetti through, season with salt and pepper, add some more olive oil, serve with freshly grated parmesan.