Bucatini alla Favignanese

Method

1. Toast the almonds.
2. In a pan, add olive oil and sauté the chopped onion.
3. Add the anchovies to the pan.
4. Meanwhile, halve the cherry tomatoes and cut the fresh tuna into cubes.
5. When the onion is soft, add a splash of water if needed.
6. Add the cherry tomatoes to the sauce.
7. Bring water to a boil, add salt, then cook the bucatini.
8. Add garlic to the sauce.
9. Coarsely crush the toasted almonds.
10. Add the tuna to the sauce.
11. Add capers and a pinch of salt.
12. Drain the bucatini al dente and transfer to the sauce.
13. Add some pasta cooking water and stir to combine.
14. Add parsley and some crushed almonds.
15. Serve with extra parsley and almonds on top.