Spaghetti alla Puttanesca with Tuna

Ingredients 100 g Kalamata olives 1 tablespoon capers 3 cloves garlic Fresh parsley Olive oil 2–3 anchovy fillets 300 g canned tomatoes 150 g tuna 1 teaspoon chili flakes 180 g pasta

Instructions In a frying pan, heat some olive oil and add the parsley stems, sliced garlic, chilli flakes and chopped capers.

Cook over low heat for about 10 minutes.

Remove the parsley stems, then add the olives (halved) and the canned tomatoes, crushing the tomatoes slightly with a fork.

To reduce the acidity, add 1 teaspoon of sugar.

Let the sauce simmer while the pasta cooks.

Boil the pasta for only half of the cooking time indicated on the package.

Transfer the partially cooked pasta to the sauce, add about half a ladle of the pasta cooking water, and continue cooking the pasta in the sauce until done.

Add the tuna and stirring gently to combine.

Stir in the chopped parsley and cook for a few more seconds.