Spaghetti al Tonno (Spaghetti with Tuna, Tomato and Olives)

Method

1. 1

   Warm the olive oil, plus a splash of the reserved tuna oil, in a wide skillet. Add the garlic and chili flake and cook gently until fragrant, about 1 minute.

2. 2

   Stir in the crushed tomato and simmer until slightly thickened, about 10 minutes.

3. 3

   Meanwhile, boil the spaghetti in salted water until just shy of al dente, about 9 minutes, reserving a cup of pasta water.

4. 4

   Flake the tuna into the sauce with the olives and capers, and warm through gently for 2 minutes without letting it boil hard.

   💡 Fold the tuna in at the very end so it stays in soft flakes instead of turning to paste.

5. 5

   Toss the drained spaghetti through the sauce with a splash of pasta water, scatter with parsley, and serve.