Fry crushed fresh garlic and sliced chilli in olive oil, take off the heat and add a can of tuna and some grated lemon rind. Stir tuna mix through cooked angel hair spaghetti and serve with roquette dressed with balsamic and shaved parmesan.
I boil the kettle while cutting the chilli/garlic, then pour the water into an empty pot I've had on the stove heating up. The water is rapidly boiling as soon as it hits the pot and I find it so much quicker than doing it all on the stove. Angel hair spaghetti takes no time to cook so the entire meal is done in about 10 mins!