Spaghetti with Tuna and Tomato

Method

1. Prepare the ingredients: finely chop the parsley, keeping the stems separate; peel and crush 3 garlic cloves.
2. In a large pan, heat a generous amount of extra-virgin olive oil with the garlic cloves and parsley stems over medium-high heat. Cook until the garlic is golden, then discard the garlic and stems.
3. Reduce the heat, add 1–2 anchovy fillets and stir until dissolved in the oil. Remove the pan from the heat.
4. Add the chopped parsley and mix. Set aside.
5. Return the pan to high heat, add the peeled datterini tomatoes and the datterini passata. Cook the sauce for a few minutes.
6. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions, but drain 2 minutes before the recommended time (about 7 minutes for al dente).
7. Drain the pasta and add it to the pan with the tomato sauce. Toss to combine.
8. Add the tuna (drained and broken into large chunks). Gently fold in.
9. Optionally, crush a small garlic clove into a paste and stir it into the pasta for extra flavor (the 'rinforzino').
10. Season with salt and a pinch of chili (or a drizzle of chili oil). Garnish with fresh parsley and serve immediately.