Ingredients (Serves 4)

• 12 oz (350 g) spaghetti
• 7 oz (200 g) tuna in olive oil, drained
• 14 oz (400 g) peeled tomatoes or tomato purée
• 2 garlic cloves, finely chopped
• 3 tbsp extra virgin olive oil
• 1 pinch chili flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare the sauce:
   In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1–2 minutes, until golden and fragrant (but not burnt).
2. Add tomatoes:
   Pour in the peeled tomatoes or purée. Crush them with a spoon and season with salt, pepper, and chili flakes if using. Let the sauce simmer gently for 15–20 minutes, stirring occasionally until slightly thickened.
3. Incorporate the tuna:
   Add the drained tuna, breaking it apart with a fork. Mix gently and cook for another 5 minutes, allowing the flavors to blend.
4. Cook the spaghetti:
   Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions, about 8–10 minutes.
5. Combine:
   Drain the pasta and transfer it directly into the skillet with the sauce. Toss everything together over low heat for 1–2 minutes, adding a splash of cooking water if needed to coat evenly.
6. Serve:
   Plate the spaghetti, top with a spoonful of sauce, and garnish with chopped fresh parsley. Serve hot, with a drizzle of extra virgin olive oil.