Spaghetti with Tuna

Method

1. Desalt the capers by soaking them in water for a few minutes. Drain and roughly chop. Roughly chop the olives as well. Set aside.
2. In a large pan, heat extra virgin olive oil with a clove of garlic (crushed). Add the peeled tomatoes, breaking them up with a spoon. Cook the sauce for a few minutes.
3. Add the chopped capers and olives to the sauce. Also add a few parsley stems for flavor. Let the sauce simmer while you cook the pasta.
4. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes. Turn off the heat, cover the pot, and let the pasta continue cooking in the residual heat for about 5-6 minutes.
5. After 5-6 minutes, stir the pasta. Cook for another 4 minutes, then taste for doneness. The pasta should be al dente.
6. In the last minute of the sauce cooking, remove the parsley stems. Add the drained canned tuna and stir gently.
7. Transfer the al dente pasta to the pan with the sauce. Finish cooking together for 2-3 minutes, stirring to combine.
8. Remove from heat. Stir in fresh chopped parsley. Season with salt, pepper, and chili pepper to taste. Serve immediately.