Pasta with Tomato, Tuna and Chickpeas (Gluten-Free)

Method

1. Crush the cherry tomatoes with your hands in a bowl.
2. Add a pinch of salt to the crushed tomatoes and mix.
3. In a pan, heat extra virgin olive oil with a sprig of rosemary and a clove of garlic (slightly crushed).
4. Remove the rosemary and garlic once they have flavored the oil, being careful not to burn them.
5. Pass the crushed tomatoes through a sieve to remove skins and seeds, collecting the puree.
6. Add the tomato puree to the pan with the flavored oil and cook gently.
7. Bring a pot of salted water to a boil and cook the gluten-free pasta (made from brown rice flour) according to package directions, but remove it 1 minute before the suggested time.
8. Add the chickpeas to the tomato sauce and stir.
9. Drain the pasta al dente and transfer it to the pan with the sauce.
10. Add a little pasta cooking water to help the sauce bind.
11. Turn off the heat and add the tuna (preferably high-quality, in oil), breaking it into chunks.
12. Mix everything well to combine.
13. Serve with a drizzle of extra virgin olive oil and optionally garnish with chopped parsley, rosemary, or marjoram.