Gently heat 30ml olive oil, add 10ml crushed garlic and fry lightly.
Add 50g capers, cook for about 1 minute.
Add 30-60ml Zulu Fire Sauce, 400g quartered cherry tomatoes, 350g drained tinned tuna, 3 cups chopped flat-leaf parsley, 30ml lemon zest, salt and pepper to taste.
Toss into fresh cooked pasta.
Substitute tuna with chicken if you'd prefer non fish!