Heat a pan of water on the hob until it reaches a boil, then add a healthy pinch of salt and the dried pasta. Return to the boil and cook the pasta to your liking. Timings can vary depending on the size of the pasta and whether you choose wholewheat, so It’s best to follow the instructions on the packet.
Add the chopped red pepper and cucumber to a blender alongside the tomatoes – but make sure to keep back a handful of both the pepper and cucumber. Add the sundried tomatoes, chilli, garlic, and the larger basil leaves – we’ll be using the smaller ones later, so keep them to one side too. Add a pinch of sea salt and black pepper and a teaspoon each of olive oil and red wine vinegar. Blitz the mixture in the blender until it’s nice and smooth.
Drain the pasta – perhaps using one of our stylish Fearne by Swan colanders! – and then return it to the pan. Pour over the sauce from the blender and mix together until the pasta is fully coated.
Drain the tuna and place in a bowl. Quarter the tomatoes you held back earlier and add them in. Drizzle over 1 tbsp olive oil and mix together.
Top the pasta with the tuna and tomatoes, and then add on the remaining cucumber and crumble over the feta. To finish, sprinkle over the remaining smaller basil leaves. And there you have it! The perfect simple pasta for a relaxing summer picnic.