Spaghetti al Tonno

Instructions

1. Heat the olive oil in a pan with the whole garlic cloves and chili.
2. For extra savory depth, melt in the anchovy fillets, stirring. Leave them out if you prefer.
3. Add the tomato passata and cook 10 minutes.
4. Add the drained tuna, breaking it into small pieces with a wooden spoon and mixing into the sauce.
5. Meanwhile, cook the spaghetti in salted water per the package.
6. Remove the garlic and chili, add plenty of parsley. Adjust salt only if you skipped the anchovy — taste first. Cook 5 more minutes.
7. Drain the spaghetti al dente and toss into the sauce, loosening with a little pasta water if too thick. Serve with more parsley.